Up-and-go breakfast muffins!
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.94 out of 5 stars
(31)
Ingredients
12 servings
- 1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1)
- 1 large egg (, at room temperature (~55g/2oz)
- 2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too)
- 1/3 cup yogurt (, plain/unsweetened)
- 1/2 cup honey (or maple syrup)
- 1/2 tsp vanilla extract
- 1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (sub ordinary flour - Note 3)
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder (Note 4)
- 1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
- 250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
- 2 cups diced fresh fruit (not watery) - like apples, pears)
- 1 1/4 cups dried fruit, nuts, choc chips etc
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Preparation
Step 1
Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Step 2
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Step 3
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Step 4
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Step 5
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Step 6
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Step 7
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