|150 ml ml||plain yoghurt plain yoghurt|
|100 g g||apple sauce apple sauce|
|4 tbsp tbsp||maple syrup maple syrup|
|3 tbsp tbsp||rapeseed oil rapeseed oil|
|1 tsp tsp||vanilla extract vanilla extract|
|3 tbsp tbsp||dried cranberries dried cranberry|
|200 g g||flour flour|
|60 g g||porridge oats porridge oats|
|3 tbsp tbsp|| mixed seeds
(plus extra for sprinkling)
|1.5 tsp tsp||baking powder baking powder|
|1.5 tsp tsp||cinnamon cinnamon|
|1 tsp tsp||baking soda baking soda|
Seedy cinnamon breakfast muffins
Absolutely packed with seeds and fruit, this cinnamon breakfast muffin recipe has been created by influencer Kate Hackworthy @kateveggiedesserts - and they're a very tasty way to kick off your morning.
1. Preheat the oven to 180°C. Line a 12-hole muffin tray with muffin papers.
2. In a bowl, whisk the eggs, yogurt, apple sauce, banana, maple syrup, oil and vanilla together until well combined. Stir in the dates and cranberries.
3. In another bowl, mix the flour, oats, baking powder, bicarbonate of soda, cinnamon and seeds. Gently stir the wet ingredients into the dry. Don’t beat the mixture, but ensure there are no streaks of flour.
4. Spoon the batter into the muffin tray to ¾ full. Sprinkle the tops with the extra seeds. Bake for 25 minutes or until risen and golden and an inserted skewer comes out clean.Allow to cool on a wire rack.