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Recipes
Breakfast Muffins
- 2 large eggs
- 150ml pot natural low-fat yogurt
- 50ml rapeseed oil
- 100g pureed apples
- 1 ripe banana, mashed
- 4 tbsp honey
- Half tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 100g blueberries
- 50g packet of Honey Roasted Seeds
- Heat oven to 170C/gas 4. Line a 12-hole muffin tray with large muffin cases. In a jug, mix the eggs, yoghurt, oil, apple, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container and eat within 3 days.