Breakfast in a muffin

    40 min

    These tasty muffins are great for a take along breakfast - they came about from a combination of different carrot muffin recipes... Would probably taste great with a cream cheese icing, but I like to think of them as a nice, healthy breakfast. :)

    Distrito Federal, Mexico
    2 people made this

    Serves: 12 

    • 200g plain flour
    • 150g wholemeal flour
    • 75g oats
    • 2tsp baking powder
    • 1 tsp bicarbonate of soda
    • 1 tsp cinammon
    • 1/2 tsp ground ginger
    • 2 eggs
    • 2 egg whites
    • 150g brown sugar
    • 50g grated coconut
    • 4 tbsp rapeseed oil
    • 5 tbsp yoghurt (I use 0% fat)
    • 1 tsp vanilla
    • 150g apple sauce
    • 165g grated carrot
    • 50g grated courgette
    • 100g raisins
    • 60g nuts
    • 1 apple, peeled and chopped

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix plain and wholemeal flours, baking powder, bicarb and spices.
    2. Beat together eggs, egg whites, sugar and oil and add to flour mixture.
    3. Mix in all the other ingredients until they are well blended.
    4. Place mixture into muffin trays and bake on medium temperature for about 20 minutes - until skewer inserted into the centre comes out clean.

    Editor's note

    This recipe was edited by editors to include measurements and ingredients familiar to UK and Irish cooks.

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