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Breakfast Seed and Blueberry Muffins

Friday, 1st February 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is the perfect breakfast for people ‘on-the-go’.  Oats, apple, yoghurt, banana and blueberries what could be better? It is also not too sweet which I quite like as the bought variety have far too much sugar.  Make non dairy too with soya or coconut yoghurt if preferred.

 

Preparation Time:  15 minutes   
Cooking Time: 30 minutes   
Makes: Approx 15  

 

Ingredients

2 large eggs

150ml pot natural low-fat yogurt

50ml rapeseed oil

100g apple sauce or pureed apples

1 ripe banana, mashed

4 tbsp clear honey

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats, plus extra for sprinkling

1½ tsp baking powder

1½ tsp bicarbonate of soda

1½ tsp cinnamon

100g fresh blueberries

2 tablespoons mixed seed (we used pumpkin, sunflower and flaxseed)

 

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Line a 12-hole muffin tin with 12 large muffin cases.
  3. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
  4. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
  5. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy.
  6. Divide the batter between the cases.
  7. Sprinkle the muffins with the extra oats and the seeds.
  8. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean.
  9. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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