Homemade Breakfast Muffins
21:07:00
Tired of the same breakfast?
Yeah I was too, until I discovered breakfast muffins!
Yeah I was too, until I discovered breakfast muffins!
They are the perfect substitution to the traditional breakfast you would usually have. The muffins are so simple to make, plus you can easily find the ingredients needed in your cupboard (which is handy).
Usually I have snack between breakfast and lunch, but because I ate two breakfast muffins in the morning I didn't have too. I was so full, that's why I recommend these brilliant breakfast muffins.
To create these divine muffins all you need is:
- 300g self-raising flour or Wholemeal flour
- 150g light brown sugar
- 250ml milk
- 2 free-range eggs
- 100g of melted butter
- 1 tsp baking powder
- 1 tsp of vanilla
- Pinch of salt
- 1 tsp ground cinnamon
- 75g Crunchy Granola
- 50g Blueberries
- 50g Raspberries
- 75g Crunchy Granola
- 25g of oats to sprinkle on top
1. The first step is to preheat the oven to 180°C /350°F/Gas 4 and place the muffin cases on the muffin tray.
2. In a large mixing bowl, sift together the correct amount of flour, baking powder, cinnamon, salt and sugar.
3. Next melt the butter in a pot so it is ready to be placed in a separate bowl with the eggs and milk. Then whisk them altogether.
4. After that pour the runny ingredients into the bowl of dry ingredients and mix together. Stir in the crunchy granola, blueberries, raspberries and oats.
5. After all the ingredients are quickly mixed, equally divide the batter between the 12 muffin cases and sprinkle with oats and granola for that extra crunch.
6. For the muffins to bake it will take 20-25 minutes. To check if they are cooked insert a skewer or knife into the center to see if it comes out clean.
7. When cooked leave them to cool for a few minutes on a cooling tray until suitable for serving.
- 300g self-raising flour or Wholemeal flour
- 150g light brown sugar
- 250ml milk
- 2 free-range eggs
- 100g of melted butter
- 1 tsp baking powder
- 1 tsp of vanilla
- Pinch of salt
- 1 tsp ground cinnamon
- 75g Crunchy Granola
- 50g Blueberries
- 50g Raspberries
- 75g Crunchy Granola
- 25g of oats to sprinkle on top
1. The first step is to preheat the oven to 180°C /350°F/Gas 4 and place the muffin cases on the muffin tray.
2. In a large mixing bowl, sift together the correct amount of flour, baking powder, cinnamon, salt and sugar.
3. Next melt the butter in a pot so it is ready to be placed in a separate bowl with the eggs and milk. Then whisk them altogether.
4. After that pour the runny ingredients into the bowl of dry ingredients and mix together. Stir in the crunchy granola, blueberries, raspberries and oats.
5. After all the ingredients are quickly mixed, equally divide the batter between the 12 muffin cases and sprinkle with oats and granola for that extra crunch.
6. For the muffins to bake it will take 20-25 minutes. To check if they are cooked insert a skewer or knife into the center to see if it comes out clean.
7. When cooked leave them to cool for a few minutes on a cooling tray until suitable for serving.
Top Tips
-For extra moisture add a jam filling in the center of the muffins.
-It's best to get frozen fruit as they stay whole when the muffins cook.
-To add a bit more crunch add seeds such as pumpkins or sunflower seeds.
-Double the amount of ingredients for double portions.
-You can leave some mixture in the fridge overnight so it is ready to bake in the morning.
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