These muffins, especially created for Falcon, make a great breakfast for kids on the go or eaten warm on a lazy Sunday morning.
They are perfect for eating outside on sunny days and a great recipe for kids to rustle up.
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Equipment
- Mixing bowl
- Jug
- Muffin tin (6-cup)
- Muffin cases
- Tablespoon
- Teaspoon
- Spatula
Ingredients (for 6 muffins)
- 1 egg
- 125 ml natural yoghurt
- 2 tbs sunflower oil
- 75 g plain wholemeal flour
- 75 g plain flour
- 50 g raisins
- 1 tbsp soft brown sugar (light or dark)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp baking powder
- 30 g porridge oats
- 150 g fresh fruit chopped into small pieces, e.g. blueberries, raspberries, apple, mango or pear (or a mixture)
Method
- Preheat the oven to 180 °C (fan setting).
- Line the cups of the muffin tray with the muffin cases.
- In the jug beat the egg, then beat in the yoghurt and vegetable oil.
- In the mixing bowl stir the flours, raisins, sugar, cinnamon, nutmeg, baking powder and oats together.
- Add the fruit to the dry mix and coat all the fruit in the flour mixture
- Add the egg mixture to the bowl and mix together until just combined – do not over mix as this will make the muffins chewy instead of soft.
- Divide the mixture between the muffin cases.
- Bake in the oven for 25-30 minutes, or until risen and golden-brown.Test if fully cooked by inserting a cake tester into the middle of one of the muffins. If the tester comes out clean the muffins are ready.
- When cool enough to handle place the muffins on a wire rack to cool or eat warm with a dollop of jam on the top.