Breakfast Muffins

Summary

Yield
Servings
SourceTesco Recipe
Prep time30 minutes
Cooking time
Total time30 minutes

Description

High fiber muffins for breakfast as an alternative to cereal.

Ingredients

175 g
plain flour
1 t
baking powder
2 t
Bicarbonate of Soda
75 g
Wholemeal flour
25 g
Wheatgerm
125 g
Light muscovado sugar
40 g
Poppy seeds
1 pn
Salt
75 g
Reduced sugar marmalade
1  
Large egg
4 T
Vegetable oil
100 ml
Orange juice
2 T
Milk
1  
Carrot, finely grated

Instructions

Preheat oven to 200 celcius (gas mark 6). Line a tin with nine muffin cases.
Sift flour, baking flour and bicarbonate of soda into a bowl and stir in the rest of the dry ingredients.
Add all remaining ingredients and beat well for 1-2 minutes until evenly mixed.
Divide between the paper cases and cook towards the top of the oven for 20-25 minutes until risen and firm.

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