Breakfast Muffins

Breakfast Muffins

American style muffins, perfect for breakfast. Packed with fibre, vitamins and minerals.


85g (3 oz) plain wholemeal flour
150g (5½ oz) plain white flour
2 tsp bicarbonate of soda
pinch of salt
¼ tsp ground cinnamon
55g (2 oz) dark molasses sugar
30g (1 oz) wheatgerm)
170g (6 oz) raisins
225g (8 oz) plain low-fat yogurt
4 tbsp sunflower oil
1 egg
grated zest of ½ orange
3 tbsp orange juice


Preheat the oven to 200°C (400°F, gas mark 6). Grease a 12 cup deep muffin tray.

Sift the wholemeal and white flours, bicarbonate of soda, salt and cinnamon into a bowl, tip away any bran left in the sieve.
Stir in the sugar, wheatgerm and raisins and make a well in the centre.

Lightly whisk together the yogurt, oil, egg and orange zest and juice. Pour into the well in the dry ingredients and stir together
mixing only enough to moisten the dry ingredients. Do not beat or overmix.

Spoon the mixture into the muffin tray, dividing it equally among the cups.
Bake for 15-20 minutes or until the muffins are well risen and just firm to the touch.
Leave them to cool in the tray for 2-3 minutes then turn out onto a wire rack.
The muffins are best eaten freshly baked, preferably still slightly warm but can be cooled full and kept in an airtight tin for up to 2 days.

Preparation time 15 minutes. Cooking time 15-20 minutes. Makes 12 muffins

One muffin kcal 180, protein 4g, fat 5g (of which saturates 1g), carbohydrate 31g (of which sugars 17g), fibre 2g
Useful source of calcium, iron, selenium, bitamin B1, B6, E & zinc

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