Breakfast, Cakes

Breakfast Muffins

I always grab breakfast and these muffins are great to grab as you’re leaving the door to have on the go! Healthy, nutritious and delicious, they’re also a great way of using up leftovers as I have a jar of apple sauce and cranberry sauce which are a bit past their prime. Give them a go, they’re so easy to do.


2 eggs

100g cream cheese

50ml plain yogurt

50ml flavourless oil (vegetable or sunflower)

2 tbs (tablespoons) apple sauce

2 tbs cranberry sauce

1 tsp (teaspoon) vanilla paste – you can use extract or a pod

50g honey

150g self raising flour

50g chopped mixed nuts

1 tsp baking powder

1 tsp bicarbonate of soda

50g rolled oats

1 tsp cinnamon

2 tbs mixed flaxseeds and oats


First combine all of the wet ingredients


Then stir in all the dry ingredients (except the seeds)


Divide the mix into muffin cases and sprinkle in the seeds and oats.


Bake at 160 fan for 25 mins. They’ll keep for a couple of days in an air tight container, or you can freeze them, just warm in the oven for 10mins before enjoying

Makes 12

Cals – 275, fat – 16, carbs – 30.6, protein – 5.2, 

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