Cooked - Up-and-go Breakfast Muffins!

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Up-and-go Breakfast Muffins!

12.0

⅓ cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))

1 large egg (, at room temperature (~55g/2oz))

⅔ cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))

⅓ cup yogurt (, plain/unsweetened)

½ cup honey ((or maple syrup))

½ tsp vanilla extract

1 ¼ cups wheat germ (best) (OR 1 ¼ cups (80g) wheat bran (Note 2))

1 ½ cups wholemeal flour ((sub ordinary flour - Note 3))

¼ 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 ¼ cups dried fruit, nuts, choc chips etc

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.
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.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 117 weeks ago

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