I don’t know about you but I really struggle to find time to eat breakfast before I leave for work in the morning. Then when I do get to work the only options available in the canteen involve sausage, bacon and/or has browns – great at the weekends but not so great on a daily basis!
Luckily, I found a couple of recipes for breakfast muffins which seemed (1) easily manageable for a novice baker like me, (2) low fat and low calorie, and (3) perfect for grabbing on my way out the door in the mornings.
After perusing a couple of different recipes I decided to just experiment a little with the ingredients I had available – rather than going out and buying lots of expensive seeds or toppings. Once you have the base muffin recipe it’s quite easy to do this, so why not try your own fruit/nut combinations.
This made 15 small muffins (because I was conscious of calories with this batch) but if your not too worried and want to make 12 bigger size muffins, just make sure to cook for a bit longer.
The chilling stage is pretty important, as it gives the oats time to soak up some of the moisture and lots of the flavour…without this your muffin mix will end up quite thin and may not rise as well.
I use fresh berries in this recipe, because it’s what I had to hand. If you prefer to use frozen berries just make sure you allow for this in the baking time.
Admittedly, these are not as sweet as your traditional muffins but actually I prefer a more savoury start to the day anyway. The fresh berries keep the mixture nice and moist, meaning they should keep for a few days in an air tight container. Otherwise they are freezable – although I haven’t tried this myself yet!
– 2 eggs
– 150ml low fat natural yoghurt
– 50ml oil (don’t bother using the fancy stuff here)
– 100g smooth apple sauce
– 1 mashed banana
– 3tbsp runny honey
– 1tsp vanilla extract
– 200g wholemeal flour
– 50g rolled oats
– 1 1/2 tsp baking powder
– 1 1/2 bicarbonate of sofa
– 2tsp cinnamon
– 120g fresh raspberries
1. Heat oven to 180C/160C fan/Gas 4 and line your muffin tin with muffin cases;
2. Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla in a bowl;
3. Tip all other ingredients into a second bowl and mix together;
4. Add wet ingredients to the dry, and mix gently until just combined;
5. Divide mixture between muffin cases and top with a sprinkling of extra oats;
6. Bake for around 25mins until well risen and golden on top. A clean skewer inserted in should come out clean;
7. Leave to cool, and then enjoy!