Cinnamon and white chocolate muffins

    30 min

    Flavoursome moist (huge) muffins. Lots of good stuff in them so you can tell yourself that they are healthy(ish)! Can make the dry ingredients up the night before, then mix in the wet stuff when you get up in the morning, 20 minutes later, delicious fresh muffins for breakfast.

    Sussex, England, UK
    3 people made this

    Makes: 8 muffins

    • 170g self raising flour
    • 120g light brown sugar
    • 50g porridge oats
    • 1 teaspoon ground cinnamon
    • 1 teaspoon mixed spice
    • 1 teaspoon baking powder
    • 50g white chocolate, chopped
    • 50g chopped walnuts
    • 2 tablespoons vegetable oil
    • 4 tablespoons natural low fat yoghurt
    • 150ml buttermilk
    • 1 egg
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / 180 C Fan / Gas 6, and put 8 muffin cases into a muffin tin.
    2. Put all the dry ingredients into a bowl, and stir well.
    3. Mix all the wet ingredients into a measuring jug and stir well.
    4. Pour the wet ingredients into the dry and mix lightly (no more than 15 stirs, even if the mixture does not look very well mixed), over mixing will lead to tough muffins.
    5. Divide the mixture between 8 muffin cases and pop in the oven for 20 to 25 minutes.


    You can mix up all the dry ingredients the night before and cover the bowl with cling film. Then in the morning all you have to do is mix the wet ingredients together and add to the dry stuff! Pop in the oven and enjoy the fruits of your labour! Instead of buttermilk you can use 150ml of milk and a squeeze of lemon juice.

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