Monday, 5 January 2015

Breakfast muffins

These are definitely a weekend treat, and yesterday I luckily had most of the ingredients to make a version of them. I'm hoping if I warm them in the oven today they'll be just as good. For James my son who rushes out to school everyday without breakfast , they would be good for breakfasting on the go.
I should think any dried fruit would work in them, sultanas, chopped apricots or dates. I didn't use nuts and instead of the granola on top, I just sprinkled some brown sugar before cooking. 

Makes 12

300g self raising flour, sifted
1 tsp baking powder
pinch salt
1 tsp ground cinnamon
150g light brown sugar
250ml full-fat milk
2 free-range eggs beaten
100g butter melted
100g toasted, skinned hazelnuts chopped
25g dried cherries

25g dried cranberries
75g crunchy granola

Preheat the oven to 180C, and line a muffin tray with paper muffin cases. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.
Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.

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