Breakfast muffins

Serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes

breakfast muffinsIngredients:

100g (31/2oz) spelt flour
50g (2oz) golden caster sugar
1½ tsp baking powder
1tsp mixed spice
50g (2oz) rapeseed oil
1 apple, grated
1 medium egg beaten
1 banana, mashed
50ml (2oz) semi skimmed milk
8 tsp reduced-sugar blackcurrant jam
1 tsp demerara sugar


1 Preheat the oven to 180C/R4. Line 6 holes of a muffin tin with muffin cases or greaseproof paper.

2 In a mixing bowl combine the flour, baking powder, caster sugar and spice. In a separate bowl combine the oil, grated apple, milk, beaten egg and mashed banana. Pour the egg mixture into the dry ingredients and combine quickly but don’t over mix.

3 Pour 1 dessert spoon of mixture into each case and make a well in the centre. Put a teaspoon of reduced sugar jam in the middle and gently top with another dessert spoon of mixture. Divide any leftover mixture between the cases and sprinkle the top of each muffin with a little demerara sugar. Bake for 25-30min until the tops are browned and the muffins are cooked through. Put on a wire rack to cool.

Recipe and image courtesy of Streamline Reduced Sugar

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