Breakfast Muffins
Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This recipe is packed full of good ingredients that add fibre, vitamins and minerals to your first meal.
| Servings | Prep Time | Cook Time |
| 12muffins | 15minutes | 20minutes |
| Servings | Prep Time |
| 12muffins | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1-1/2 cups raisins
- 1-1/4 cup all-purpose flour white
- 2/3 cup all-purpose flour whole weat
- 1/3 cup wheat germ
- 1/4 cup dark brown sugar
- 5 tbsp canola oil
- 4 tbsp orange juice freshly squeezed
- 2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 egg
- 1/2 orange grated rind
- 220 g low-fat natural yoghurt
Portions: muffins
Units:
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Ingredients
Portions: muffins
Units:
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Instructions
- Preheat the oven to 200ºC. Grease a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
- Sift the flours, baking soda and cinnamon into a bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre.
- Lightly whisk together the yoghurt, oil, egg and orange rind and juice. Pour into the well in the dry ingredients and stir together, mixing only enough to moisten the dry ingredients.
- Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 15–20 minutes or until the muffins are well risen, peaked in the centre and springy to the touch.
- Leave them to cool in the pan for 2–3 minutes, then turn out onto a wire rack. The muffins are best eaten still slightly warm, but they can be cooled completely and then kept in an airtight container for up to 2 days.
