Breakfast Muffins
Ingredients
200g wholemeal flour
1 tsp baking powder
2 tsp cinnamon
50g oats, plus extra for sprinkling
75g light muscovado sugar
3 eggs, lightly whisked
150g grated carrot
100g apple sauce
100g greek yogurt
100ml sunflower oil
1tsp vanilla extract
1tbsp mixed seeds
Method:
1. Preheat the oven to 190°C/fan 170°C/Gas 5. Line a 12 hole muffin tin with 12 large muffin cases.
2. Place the flour into a bowl and sieve in the baking powder and cinnamon, then stir in the oats and sugar.
3. Add the lightly beaten eggs to a large jug with the carrots, apple sauce, yogurt, sunflower oil and vanilla extract.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir well until everything is combined together.
5. Divide the mixture between the 12 muffin cases. Sprinkle the muffins with the extra oats and some mixed seeds.
6. Bake in the preheated oven for 30-35 minutes, until well risen and golden.
7. Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.
