Life is uncertain. Eat dessert first … check this Recipe: Breakfast muffins
How to Make Breakfast muffins
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 12
Dietary:
Vegetarian
Ingredients
- 300g/10½oz self-raising flour
- 1 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- 150g/5½oz light brown sugar
- 250ml/9fl oz milk
- 2 free-range eggs
- 100g/3½oz butter
- 100g/3½oz toasted hazelnuts
- 25g/1oz dried cherries
- 25g/1oz dried cranberries
- 75g/2½oz crunchy granola or muesli (optional)
Method
-
Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.
-
In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.
-
Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.
-
Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.
