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Monday, 21 January 2013

Versatile Fruity Breakfast Muffins



It is Breakfast Week this week which I will blog about separately, that has prompted me to blog our versatile Blueberry Breakfast Muffins which are not only great for an on the go breakfast, they are fab for an after school or afternoon tea snack too.

I used frozen blueberries this time but you could use diced apple or pear, dried fruit or other frozen  berries such as raspberries or a mixture of berries or fruit.  These muffins are really quick to make and bake, perfect for busy mornings or a speedy afternoon snack option.


Versatile Fruity Breakfast Muffins

1 cup wholemeal flour
½ cup rolled oats
½ cup plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
2 cups prepared fruit, I used frozen blueberries
¼ cup sugar
¼ cup oil
1 tsp vanilla extract
1½ cups buttermilk
1 medium  free range egg
2 Tblsp golden syrup or honey

Topping, combine the following:
3 Tblsp mixed seeds
2 Tblsp demerara sugar
¼ cup rolled oats

Preheat your oven to 200C and line a the holes of a 12 hole muffin tray with paper cases.

Put all of the dry ingredients, along with the fruit, into a large bowl and mix until combined.  Measure all of the liquid ingredients into a large jug and mix until combined.  Pour the liquid ingredients into the dry ingredients and fold through until completely combined.  Be careful not to over-mix or beat the mixture or you will end up with heavy and tough muffins.

Fill the muffin cases 3/4 full then sprinkle over the topping.

Bake the muffins at 200C for 20 to 25 minutes or until the muffins spring back when lightly touched in the centre.  Leave in the tray for 5 minutes to cool before transferring the muffins to a wire rack to cool completely.



Since these Breakfast Muffins are fairly healthy I'm sending them to Calendar Cakes which is run by Laura with Rachel from Dolly Bakes – the theme for this month is "New Year New You!"
Calendar Cakes Logo
Because these breakfast muffins are cheap to make, and a great way to use up over-ripe fruit, I am also submitting them to Credit Crunch Munch which is run by Helen and Camilla.

Credit Crunch Munch

I am also submitting them Breakfast Club this month which has a theme of cooked and baked and is being hosted by Janice.


Breakfast Club has a brilliant Blog Hop which you can follow here:


2 comments:

  1. They look really delicious, lovely seedy topping too. Thanks for joining in with Breakfast Club and enjoy National Farmhouse Breakfast Week.

    ReplyDelete
  2. I love blueberry muffins and these look delicious and extra healthy from the wholemeal flour

    ReplyDelete