Oaty nutmeg breakfast muffins

Name: Oaty nutmeg breakfast muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 3 large free-range eggs; 150g light muscovado sugar; 200g self-raising flour; 2 tsp freshly grated nutmeg; 1 small, ripe banana (about 150g), mashed; 1 large carrot (about 105g), coarsely grated; 225g butter, melted and cooled; For the topping; 25g light muscovado sugar; 25g demerara sugar; 1 tsp freshly grated nutmeg; 1½ tbsp sunflower oil; 75g unsweetened muesli; You’ll also need…; 12-hole muffin tin and 12 muffin cases

Easy
December 2016

Easy
December 2016

Makes 12
Hands-on time 20 min, oven time 25 min

Grab a couple of these spiced carrot and banana muffins for breakfast on the go, or enjoy one of these warming treats with your afternoon coffee.

And if you get bored of those then try our savoury frittata muffins instead.

Nutrition: per serving

Calories: 343kcals
Fat: 19.4g (10.8 saturated)
Protein: 4.9g
Carbohydrates: 36.2g (20.2 sugars)
Fibre: 2g
Salt: 0.6g

Nutrition: per serving

Calories: 343kcals
Fat: 19.4g (10.8 saturated)
Protein: 4.9g
Carbohydrates: 36.2g (20.2 sugars)
Fibre: 2g
Salt: 0.6g

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Ingredients

3 large free-range eggs
150g light muscovado sugar
200g self-raising flour
2 tsp freshly grated nutmeg
1 small, ripe banana (about 150g), mashed
1 large carrot (about 105g), coarsely grated
225g butter, melted and cooled

For the topping

25g light muscovado sugar
25g demerara sugar
1 tsp freshly grated nutmeg
1½ tbsp sunflower oil
75g unsweetened muesli

You’ll also need…

12-hole muffin tin and 12 muffin cases

3 large free-range eggs
150g light muscovado sugar
200g self-raising flour
2 tsp freshly grated nutmeg
1 small, ripe banana (about 150g), mashed
1 large carrot (about 105g), coarsely grated
225g butter, melted and cooled

For the topping

25g light muscovado sugar
25g demerara sugar
1 tsp freshly grated nutmeg
1½ tbsp sunflower oil
75g unsweetened muesli

You’ll also need…

12-hole muffin tin and 12 muffin cases

Method

Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.
Beat the eggs and 150g sugar in a mixing bowl using an electric mixer for about 6 minutes until pale, thick and moussey. Sift the flour and 2 tsp nutmeg into separate medium bowl.
Using a large metal spoon, gently fold the banana, carrot and butter into the egg mixture, followed by the nutmeg-laced flour. Spoon the mixture into the cases.
Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.
Remove the muffins from the tin to a wire rack to cool. Serve warm.

Method

Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.
Beat the eggs and 150g sugar in a mixing bowl using an electric mixer for about 6 minutes until pale, thick and moussey. Sift the flour and 2 tsp nutmeg into separate medium bowl.
Using a large metal spoon, gently fold the banana, carrot and butter into the egg mixture, followed by the nutmeg-laced flour. Spoon the mixture into the cases.
Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.
Remove the muffins from the tin to a wire rack to cool. Serve warm.

delicious. tips

Cool, cover and store in a cool place for up to 48 hours, or freeze in bags for up to 3 months, then defrost. Refresh in a warm oven (or in the microwave for a few seconds) to serve.

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