Breakfast Muffins
I created this recipe after finding some bran cereal at the back of my cupboard which had turned rather stale. Of course, I could not throw these out, but chose to ‘repurpose’ them in these muffins. You will often find muffins sold in coffee shops or found on menus as breakfast items, however, they are often very high in sugar. These morsels are lower in sugar than most muffins but also contain plenty of fibre from the cereal and wholemeal flour. I have used a mixture of dried fruit (apricots, prunes and cranberries) but you can also just use raisins or sultanas. I haven’t tried them with fresh fruit yet.
BREAKFAST MUFFINS
Equipment
- Muffin Tray
- Scales
- Oven
- Measuring Spoons
Ingredients
Muffins
- 250 ml milk warmed
- 100 g bran based cereal e.g. flakes, shreddies, weetabix
- 75 g brown sugar
- 100 ml unrefined rapeseed oil
- 1 egg
- Pinch salt
- 1 tsp. cinnamon
- 1/2 tsp. mixed spice this can be increased to 1 tsp. if wished
- 75 g chopped dried fruit or you can use raisins/sultanas
- 125 g wholemeal flour
- 2 tsp. baking powder
Toppings
- 1 tbsp. marmalade heated to melt
- or
- 2 tbsp. demerara/brown sugar
- 6 - 10 pecan halves
Instructions
- Oven 180c
- Pour the warmed milk over the cereal and set aside until the cereal is soft (about 5 - 10 mins). Add the sugar, oil, egg, salt, spices and fruit then mix well.
- Stir in the flour and baking powder then spoon the batter into 6 - 10 muffin cases. The amount you make will depend on the size of your muffin cases/tray. I used silicone muffin trays placed on a baking tray for stability. I much prefer this as it means less waste going to landfill (paper cases cannot be recycled with baked on food remaining on them).
- You can either use marmalade or the sugar and pecans for the topping. For a marmalade topping, melt the preserve in a microwave for about 10 seconds until it melts then spoon this over the batter. Alternatively, scatter the sugar over the batter and finish, if wished, with a pecan.
- Bake for 20 - 25 mins (about 30 mins if your muffins are deep) until they have risen and are firm. A sharp knife/skewer inserted should come out with only a few crumbs attached.
- Allow to cool in the tray for 5 mins then remove to cool fully on a wire rack.
- These muffins can be served warm or cold. They can be stored in an airtight container for up to 5 days.
Notes
The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market.
Thank you
Card Donations PayPal Donations
Nutritional Benefits:
The addition of wholemeal flour as well as the bran cereal helps to boost the insoluble fibre content which is essential for good digestive health and stabilising blood sugars. Using wholemeal flour increases B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content helping wound healing and healthy red blood cells).
