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Breakfast Muffins

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Breakfast Muffins

"I'm a huge fan of the breakfast muffins at my local coffee shop, but they taste too rich and sweet to be healthy. Can you suggest a homemade alternative?" Heather Rivers, Harpenden, Hertfordshire. These muffins are lower in fat than standard ones and sweetened largely with dried fruit - which doesn't make them low in calories, but does raise the fibre content.

  • Vegetarian
Preparation time:
20 minutes
Cooking time:
20 minutes, plus cooling
Total time:
40 minutes, plus cooling 40 minutes
Makes:
 12

Ingredients

  • 300g plain wholemeal flour
  • 50g rolled porridge oats, plus extra for decoration
  • 3 heaped tsp baking powder
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 100g raisins
  • 100g dried apricots, chopped
  • 50g pecans, chopped
  • 50g caster sugar
  • 100ml sunflower oil
  • 150ml natural yogurt
  • 150ml milk
  • 1 medium egg, beaten
  • 2 medium bananas, mashed
  • 1 tsp vanilla extract
  • 2 small apples, grated
  • 1 medium carrot (100g peeled weight), coarsely grated
  • To Decorate
  • Sunflower and pumpkin seeds

Method

  1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
  2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
  3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast.

Comments and images

Average user rating 4 stars out of 5

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shannel

shannel 16 October 2009 14:40

I attempted this recipe (first time maufin maker) substituting suger for syrup and sunflower oil with coconut oil. One word DELICIOUS!!! And so filling as well. Thanks!

PrincessSar

PrincessSar 12 April 2009 23:44

These turned out to be very tasty and looked - and tasted - very much like the seeded muffins Pret sells! I left out the banana and used some more carrot and an extra spoonful of yoghurt instead. I also used walnuts instead of pecans. I think the recipe is very versatile and you could add/substitute whatever you like. I ended up with enough mixture to make 15 large-ish muffins.

Fishwife

Fishwife 23 March 2009 03:47

I made these for my children for breakfast - they LOVE them! I serve them up with strawberries and natural yoghurt. Best healthy breakfast for them. I did use greek yoghurt and lots of chopped nuts and seeds. Second batch in oven now!

mirrington

mirrington 06 March 2009 17:16

This recipe is spreading like ripples in a pond.. friends have told friends who have told friends. I make them in mini-muffin tins, and this recipe (with additions) makes about 48 mini muffins. I bake and cool them and then freeze them, and they "come to" in the microwave perfectly. Its perfect as breakfast for me, as an after school snack for the children, or afternoon tea instead of a biscuit. I use dried cranberries instead of apricots and have been known to throw a handful of fresh blueberries in too! Yummy!

dawkins

dawkins 07 December 2008 12:01

Delicious - just the right amount of sweetness for me, without being sickly. I made a couple of substitutions - all sultanas for the dried fruit and walnuts instead of pecans.I ended up with lots of extra batter too - enough to make 20 mini-muffins, so probably another 5 or 6 large muffins.

bu

bu 30 April 2008 21:15

Recipe worked well and the muffins taste great ! - I did substitute some ingredients: pumpkin seeds for raisins sunflower seeds for pecans an extra apple and a large carrot instead of a medium one for the bananas as i didnt have any! I used v low fat set yogurt I ended up with more batter than expected but they are still great.

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4 stars out of 5

Average user rating Based on 93 ratings

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Nutritional Info

Typical values per serving:
Energy 364.0kcal
Sugars 23.9g
Fat 16.4g
Saturated Fat 2.4g
Salt 0.5g

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This recipe was first published on Waitrose.com in January 2006