Cranberry And Orange Breakfast Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Makes 9 virtuous muffins – but requires a trip to the health food shop first! Ingredients:
175g wholemeal self-raising flour |
2 teaspoons baking powder |
5 tablespoons wheat bran |
2 tablespoons linseeds |
2 tablespoons sunflower and/or pumpkin seeds |
75g soft brown sugar |
finely grated zest of 1 large / 2 medium oranges |
75g dried cranberries |
3 tablespoons sunflower oil |
2 large eggs |
250 ml yoghurt |
1 tablespoon rolled oats |
Directions:
1. Preheat the oven to 190C / Gas mark 5, and place 9 paper muffin cases in a tray.
2. Stir together the dry ingredients (flour, baking powder, wheatbran, linseeds, sunflower/pumpkin seeds, sugar, orange zest and cranberries).
3. Add the oil, eggs and yoghurt, and mix as little as possible – until just combined.
4. Sprinkle the oats on top and bake for 25 minutes, or until they are risen and cracking slightly on top.
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