The breakfast muffin
10 servings Prep: 20 mins, Cooking: 25 mins
A great way of using over-ripe bananas or the odd carrot and apple.
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|250 ml||flour — nutty wheat|
|250 ml||flour — cake|
|250 ml||brown sugar|
|1 tsp||Robertson's baking powder|
|2 ml||Robertson's bicarbonate of soda|
|1 Tbs||cinnamon — ground|
|60 ml||pumpkin seeds|
|1/3 cup||sunflower oil|
|180 ml||dried cranberries|
|100 ml||vegetable oil|
|5 ml||vanilla — essence|
|2||carrots — peeled, finely grated|
|1||Granny Smith apples — peeled, grated|
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Preheat oven to 190°C.
Place all the dry ingredients together in a mixing bowl together with the seeds and dried cranberries.
Make a well in the centre.
Beat the oil, milk, egg and vanilla together. Pour into the well and add the fruit. Mix until just combined.
Do not over mix (14 stirs should do the trick).
Spoon into a greased muffin tray.
Sprinkle with extra seeds and cranberries.
Bake for +- 20- 25 minutes (depending on size).
Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.
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