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.

Ingredients

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

Method

First combine all of the wet ingredients

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

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

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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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