Healthy breakfast muffins

Prep Time 15

Cook Time 20

Servings 12 muffins

Ingredients

7 tbsp melted and cooled butter (about 100g)
2 eggs
5 tbsp yoghurt (ideally natural)
6-9 tbsp runny honey (depending on how sweet you like it)
1 tsp vanilla extract
200 g wholemeal (or plain) flour
2 tsp baking powder
1 tsp bicarbonate of soda
1.5 tsp ground cinnamon
1 pinch salt
10 tbsp rolled porridge oats, plus extra for sprinkling (about 100g)
15 tbsp berries (fresh or frozen) (about 200g)
A handful of seeds (such as pumpkin, sunflower or poppy) to top

Instructions

Preheat the over to 180°C / 160°C fan / Gas Mark 4 and line a 12 hole muffin tin with paper cases.
In a jug, whisk together butter, eggs, yoghurt, honey and vanilla extract.
In a large bowl, mix together flour, baking powder, bicarbonate of soda, cinnamon and salt with the rolled porridge oats.
Fold the wet ingredients into the dry ingredients, being careful to not overmix the batter. Finally, fold in the berries. Divide the batter between the 12 muffin cases and top with a few oats and seeds on each.
Bake in the oven for 20-25 minutes until golden, risen and a skewer inserted into the middle comes out clean. Pop the paper cased muffins out of the tin to cool on a wire rack.

Video

Notes

FREEZE:

Cool the muffins completely before putting into a labelled resealable freezer bag.

FREEZER TO TABLE:

Put a muffin in the microwave on the high setting for 45 seconds to 1 minute, or until softened and through (check after every 20-second interval), or wrap in foil and bake in an over preheated to 200°C / 180°C / Gas Mark 6 for 5 minutes until hot though. If you want to defrost overnight in the fridge, simply ‘refresh’ them in the microwave for 10-20 seconds on the high setting.