Who doesn’t love the smell of freshly baked muffins in the morning? These Breakfast Muffins are the perfect companion to your morning coffee or tea. Prep the dry ingredients the night before, and you’ll have fresh, warm muffins ready in no time!
Ingredients:
- 300g/10½oz self-raising flour, sifted
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- 150g/5½oz light brown sugar
- 250ml/9fl oz milk
- 2 free-range eggs, beaten
- 100g/3½oz butter, melted
- 100g/3½oz toasted hazelnuts, chopped
- 25g/1oz dried cherries (or dried apricots, chopped)
- 25g/1oz dried cranberries (or raisins or sultanas)
- 75g/2½oz crunchy granola or muesli (optional)
Method:
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with paper muffin cases.
- In a large bowl, sift together flour, baking powder, salt, and cinnamon. Stir in the sugar.
- In another bowl, whisk together milk, eggs, and melted butter. Pour into the dry ingredients and mix quickly.
- Stir in the hazelnuts, dried cherries, and cranberries.
- Divide the batter between 12 muffin cases. Sprinkle granola on top (if using).
- Bake for 20-25 minutes or until a skewer inserted into the muffins comes out clean. Cool for five minutes before serving.
Warm or at room temperature, these muffins are a treat!
Try this recipe and brighten your morning! ☀️
