I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.
- 75 g wholemeal flour
- 50 g hazelnuts or other nuts chopped up small.
- 50 g other dried fruit such as cranberries.
- 125 g plain flour
- 75 g brown sugar
- 2 large eggs, separated
- Substitite 50g of the rolled oats for 50g dessiccated coconut.
- 200 g rolled oats
- Add 50g currents to the mixture for a fruity muffin.
- Other ideas:
- 2 bananas, mashed
- Add 50g chocolate chips of your choice for a naughty but nice breakfast muffin.
- 1 tsp salt
- 1 tsp cinnamon
- 3 tsp baking powder
- 3 tbsp sunflower oil
- 125 g blueberries
- 250 ml milk
- In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
- Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
- In a separate bowl whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
- Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
- The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.