Firstly I should just point out that although I’ve called these breakfast muffins, they are prefect any time of the day and the shear fact that throughout the day I have polished off three (for tasting purposes only, honest!)
Based on one of my favourite breakfasts; marmalade on wholemeal toast and granola, it’s one of the healthier muffins I make for my brood and are perfect for busy mornings and breakfast on the go. I’ve included a chai seed topping as it adds a delicious popping crunch as well as being loaded with fibre, protein and omega 3 but the recipe works just as good without it.
You can also substitute wholemeal flour for white self raising and raisins for dried apricots. The dried fruit gives an extra sweetness without having to overload with refined sugar so it’s purely down to preference.
100g dried fruit such as raisins, chopped dried apricots, currants or cranberries
5 tbs orange juice
75g caster sugar
75 ml milk
75 ml sunflower oil
300g wholemeal self raising flour
1 tsp baking powder
12 tsp marmalade
50g light brown muscovado sugar
4 tsp sunflower oil
Preheat the oven to 170’c and prepare a baking sheet with 12 muffin cases.
Soak the dried fruit in the orange juice for a minimum of 20 minutes.
Beat the eggs and add the caster sugar followed by the milk and oil.
In a separate bowl, mix the flour, baking powder and granola then combine the dried fruit, mix with the egg mix and add to the dried ingredients.
Stir through folding in from the outer edge to the middle just until it’s combined but don’t over stir.
transfer a heaped tablespoon of the mixture into each muffin case, gently creating a well in the middle by using the back of 2 spoons to ease the sides apart.
Fill each well with a teaspoon of marmalade.
To make the crunchy topping, mix the brown sugar and granola in a bowl then stir in the oil until all the mixture is coated.
Add a teaspoon on top of each muffin then sprinkle each with chai seeds.
Transfer to the oven and bake for 25-30 minutes.
These are delicious eaten when still warm but take care as the marmalade will be hot. Otherwise, once cooled move to an airtight tin, if you’ve managed to keep some for the next day you can warm them up again by zapping for 10 seconds in the microwave.