The breakfast muffin

10 servings Prep: 20 mins, Cooking: 25 mins
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A great way of using over-ripe bananas or the odd carrot and apple.

By Food24 December 17 2013
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Ingredients (17)

250 ml flour — nutty wheat
250 ml flour — cake
250 ml brown sugar
1 tsp Baking powder
2 ml salt
2 ml Bicarbonate of soda
1 Tbs cinnamon — ground
60 ml pumpkin seeds
1/3 cup sunflower oil
180 ml dried cranberries
100 ml vegetable oil
150 ml milk
2 eggs
5 ml vanilla — essence
2 bananas
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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