Breakfast Muffins

Need a fast breakfast on the go?  Make a batch of these Breakfast Muffins – they freeze beautifully so you will always have a decent start to the day!  

Need a fast breakfast on the go?  Make a batch of these Breakfast Muffins – they freeze beautifully so you will always have a decent start to the day!

 

serves
12
time needed
prep cook
ingredients
9
difficulty
easy
rating (click to rate)
4.7 based on 6 ratings, click to rate

Ingredients

  • 1 3/4 grams Wholemeal Self Raising Flour
  • 1/2 cup Caster Sugar
  • 1 tsp Allspice
  • 1 1/2 cups Low Fat Muesli
  • 80 grams Low Fat Olive Oil Spread
  • 1 cup Reduced Fat Greek Yoghurt
  • 2 Eggs
  • 2 Red Apples peeled and grated
  • 1 tbsp Honey


Method

  1.  To make breakfast muffins first preheat the oven to 180 degrees.
  2.  Grease a 12 hole muffin tin well with canola oil spray.
  3.  Sift the flour and cinnamon together in a bowl and add the caster sugar and the muesli.
  4.  In a separate bowl mix together the olive oil spread, yoghurt and eggs.
  5.  Pour the liquid ingredients into the dry ingredients slowly with a wooden spoon until just combined.
  6.  Add the grated apple. Pour into the prepared tin and drizzle the honey over the top.
  7.  Bake for 20 minutes and cool on a wire rack.

Notes

Recipe Hints and Tips:

  • Breakfast Muffins are suitable for freezing. Cool to room temperature and wrap individually with plastic wrap. Good in the freezer for up to three months.

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