These muffins make a great breakfast for kids on the go or eaten warm on a lazy Sunday morning. They are perfect for eating outside on sunny days and a great recipe for kids to rustle up.
This recipe has been developed especially for Rangemaster by Product Training Manager, Lindsey Payne.
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Ingredients
- 1 egg
- 125ml natural yoghurt
- 2 tablespoons sunflower oil
- 75g plain wholemeal flour
- 75g plain flour
- 50g raisins
- 1 tablespoon soft brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 30g porridge oats
- 150g fresh fruit chopped into small pieces e.g. blueberries, raspberries, apple, mango or pear (or a mixture)
Equipment
- Mixing bowl
- Jug
- Muffin tin
- Muffin cases Tablespoon, teaspoon
- Spatula
- Preheat the oven to 200C/Gas 7.
- Line six holes of a muffin tray with paper muffin cases.
- In the jug beat the egg, then beat in the yoghurt and vegetable oil.
- In the mixing bowl stir the flours, raisins, sugar, cinnamon, nutmeg, baking powder oats together.
- Add the fruit to the dry mix and coat all the fruit in the flour mixture
- Add the egg mixture to the bowl and mix together until just combined – do not over mix as this will make the muffins very chewy instead of soft.
- Divide the mixture between the six muffin cases.
- Bake in the oven for 20 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean.
- When cool enough to handle place on a wire rack to cool or eat warm with a dollop of jam on the top!
