Breakfast Muffins

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I hate mornings. I takes four alarms placed at various points around my bedroom just to wake me up, and even then I have still been known to hop back into bed for ‘5 more minutes’ after I have completed my ‘snooze lap’. Now we all know that breakfast is the most important meal of the day, but if I am given the choice between an extra ten minutes in bed and having a proper brekkie, then I will nearly always be inclined to go with the former.

This is where the breakfast muffin comes up trumps. Not only are they quick and easy to make, but having one of these in the morning almost feels like you get to have cake for breakfast- happy days. Furthermore a batch of these will last you the whole week and allow for a ‘grab and go’ breakfasting experience which allows for those valuable extra ten minutes in bed. Packed full of fruits and chia seeds, and topped with muesli, they contain many elements of healthy breakfast all packed into one fluffy muffin. I like to have mine with a banana, ticking off two of my five a day before I’ve even step foot out the door- result!

Prep Time: 45 mins

Makes: 12

Ingredients:

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2 Medium Eggs

125ml Vegetable Oil

250ml Milk

200g Caster Sugar

400g Self-Raising Flour

1 tsp Salt

100g Mixed Berries, frozen or fresh

A handful of Chia Seeds (optional)

A handful of Muesli or Granola (optional)

Special Equipment: 12 hole muffin tin and cases

Method:

1. Preheat oven to 180°C/ 350 F/ Gas Mark 4.

2. Line your muffin tray with the paper muffin cases.

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3. Crack the eggs into a bowl and beat lightly for 1 min.

4. Add the oil and milk and beat until just combined then add the sugar and beat until you have a smooth mix.

SAMSUNG CAMERA PICTURES5. Sift in the flour and salt (and baking powder if using) then mix until just smooth. (Be careful not to over-mix the batter as this will make the muffins tough)

6. Add the mixed berries and chia seeds and fold into the mix with a spatula.

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SAMSUNG CAMERA PICTURES7. Use an ice cream scoop to fill your muffin cases or alternatively spoon the mixture into the cases with a tablespoon until they are two-thirds full.

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8. Sprinkle the handful of muesli on top of the muffins before baking.

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9. Bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.

10. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Your quick and easy breakfast for the week is done!

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