Breakfast Muffins
Submitted by Andy Gavin on Sat, 2008-03-01 23:04
Summary
| Yield | |
|---|---|
| Source | Tesco Recipe |
| Prep time | 30 minutes |
| Cooking time | |
| Total time | 30 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 gratedInstructions
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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