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Savoury breakfast muffins


Makes: 10
timePrep time: 20 mins
timeTotal time:
Savoury breakfast muffins
Recipe photograph by Toby Scott

Savoury breakfast muffins

Packed with cereal, fruit and yogurt, these little muffins make the perfect breakfast or elevenses treat. You can mix up the fresh and dried fruit or add some chopped toasted nuts to vary the flavour

Makes: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
240Kcal
Fat
8gr
Saturates
5gr
Carbs
37gr
Sugars
23gr
Fibre
2gr
Protein
4gr
Salt
0.6gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 100g light brown sugar
  • 75g salted butter, melted and cooled
  • 150g low-fat Greek-style yogurt
  • 1 large egg
  • 3 tbsp semi-skimmed milk
  • 50g bran flakes
  • 75g sultanas
  • 100g blueberries
  • 1 large banana, 10 thin slices cut off, the remainder roughly chopped
  • 1 tbsp demerara sugar
  • 1 tbsp clear honey

Step by step

Get ahead
The muffins keep for 5 days in an airtight container, or can be frozen.
  1. Preheat the oven to 200°C, fan 180°C, gas 6 and line a muffin tray with 10 cases (re-usable silicone, or paper). Sift the flour, baking powder, bicarbonate of soda and cinnamon into a mixing bowl and stir in the sugar.
  2. Whisk together the melted butter, yogurt, egg and milk and add this to the bowl of dry ingredients. Mix to combine.
  3. Put the bran flakes into a plastic food bag and crush with a rolling pin. Add these to the muffin mixture with the sultanas, blueberries and chopped banana. Stir well to combine, then divide between the muffin cases.
  4. Top each with a slice of banana and sprinkle with the demerara sugar. Bake for 22-25 minutes, or until risen and golden and a cake skewer inserted into the centre comes out clean. Heat the honey in the microwave for 10 seconds and brush the muffin tops with the runny honey while they’re still hot.
    Tip
    To make these gluten free, use gluten-free cereal flakes, flour and baking powder, adding ¼ tsp xanthan gum and an extra 1 tbsp milk.

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