Oaty nutmeg breakfast muffins
- December 2016
- Makes 12
- Hands-on time 20 min, oven time 25 min
These spiced oat breakfast muffins will give you energy for the day ahead. They’re also great as healthy after-school snacks for children. Or, make them with your kids and serve to mum as a Mother’s Day breakfast in bed.
Or, how about these savoury all-day breakfast muffins, which cram the bacon and egg experience into baked goods.
- 19.4g (10.8 saturated)
- 36.2g (20.2 sugars)
- 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
- 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.
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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