Breakfast muffins

Name: Breakfast muffins
Total time: 40 min
Yield: makes 6
Ingredients: wholemeal flour 125g, sifted; plain flour 125g, sifted; baking powder 2 tsp; molasses sugar or dark sugar 100g; pumpkin seeds a handful, plus a few extra for the tops; sultanas or raisins, a handful; oil 100ml (use any oil without much flavour); bananas 4, very ripe and mashed (or 350ml thick fruit purée); eggs 2, lightly beaten; milk 2 tbsp

40 minutes
makes 6
Easy

These easy, healthy muffins are packed with bananas, dried fruit and seeds. Pack one for work as a breakfast snack - they'll provide you with loads of slow-release energy to get you through to lunchtime.

December 19, 2014 at 2:29 pm

Ingredients

wholemeal flour 125g, sifted
plain flour 125g, sifted
baking powder 2 tsp
molasses sugar or dark sugar 100g
pumpkin seeds a handful, plus a few extra for the tops
sultanas or raisins a handful
oil 100ml (use any oil without much flavour)
bananas 4, very ripe and mashed (or 350ml thick fruit purée)
eggs 2, lightly beaten
milk 2 tbsp

Method

Step 1

Heat the oven to 180c/fan 160c/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy – mixing for too long makes muffins tough.
Step 2

Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. Cool briefly, then put on a wire rack.