Breakfast

Breakfast Muffins

These muffins are a very good, nourishing, filling start to the day and a perfect addition to my #betterbreakfasts menu. I’d love to tell you that all five of my children loved these, however, I’d be lying 🙁 They did eat them, but quite reluctantly I felt. They all said they were ok, yes they’d eat them again but two faces fell a little when presented with them again. However, Harry in particular thought it was great fun having cake for breakfast!

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Ingredients

145g Plain Flour

70g Stoneground Wholemeal flour, I like Ballyminane Mills which is produced here in WexfordWP_20150424_004

100g Porridge Oats

50g Chopped Nuts, I add pecan nuts as all the children like them

1 Tsp Baking Powder

1/2 Tsp Bread Soda

1 Banana, chopped

200ml Milk

1 Large Egg, beaten

100mls Maple Syrup

100g Butter

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Method

Preheat the oven to 170C, line a 12 hole muffin tin with cases.

In a large mixing bowl, combine the flours, oats, nuts, baking powder and bread soda. Then stir in the chopped banana.

Melt the butter and maple syrup together.

Make a well in the centre of the dry ingredients, pour in the milk and egg, followed  by the maple syrup & butter mixture.

Mix well, then divide between the muffin cases. Bake for 20 minutes, then leave to cool on a wire rack.

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These are a good filling muffin, they freeze well so can be made in advance and left out the night before you want them.

3 Comments

  1. […] These muffins were eaten by all of the children, but I wouldn’t go so far as to say they were loved by all of them. I found them a great breakfast however. Made the night before and simply laid out on the table as the children came down for breakfast or made at the weekend, frozen and left out the night before. […]

  2. Going to try these x they look great x fantastic honestly with the kids enthusiasm x

    1. Thank you, let me know what you think of them…..hopefully you’ll be a little bit more enthusiastic than my gang!!

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