Up-and-Go Breakfast Muffins
Tender, lightly sweet muffins made with wheat germ, cinnamon and your choice of fruit or other add-ins. Make a batch for breakfast or morning tea.
By Cookin' Kitchen
- Total: 55 minutes
- Makes: 12 muffins
Recipe
Up-and-Go Breakfast Muffins
Tender, lightly sweet muffins made with wheat germ, cinnamon and your choice of fruit or other add-ins. Make a batch for breakfast or morning tea.
Cookin' · https://cookin.club/recipes/up-and-go-breakfast-muffins
- Prep
- 15 minutes
- Cook
- 25 minutes
- Rest
- 15 minutes
- Total
- 55 minutes
- Makes
- 12 muffins
Ingredients
For 12 muffins
Wet
Dry
Add-ins — choose one
Equipment
- Oven
- 12-hole muffin tin
- Muffin cases
- Microwave-safe bowl
- Whisk
- Ice cream scoop
- Cooling rack
Instructions
Step 1: Preheat the oven to 190°C / 375°F (170°C fan). Line a standard 12-hole muffin tin with muffin cases, or spray it generously with oil.
Step 2: Place the coconut oil in a microwave-safe bowl. Microwave on high for 45 seconds, or until melted. Add the remaining wet ingredients and whisk until smooth.
Step 3: Sprinkle the dry ingredients across the surface in the order listed. Mix just until combined.
Step 4: Gently stir in the whole raspberries or your chosen add-ins.
Step 5: Divide the batter between the 12 muffin-tin holes using an ice cream scoop. Decorate the tops with halved raspberries if desired.
Step 6: Bake for 25 minutes. Cool for 5 minutes, then transfer the muffins to a cooling rack.
Notes
Store the muffins in an airtight container for 4 to 5 days. Refrigerate them if the room is warm; otherwise, the pantry is fine. Freeze for up to 3 months.
Wheat bran can replace wheat germ. The recipe notes that ordinary flour can replace wholemeal flour, and that baking powder can replace the baking powder and baking soda combination; use 4 teaspoons of baking powder in total.
Nutrition per muffin
- Calories
- 217 kcal
- Fat
- 9 g
- Saturated fat
- 6 g
- Carbohydrates
- 32 g
- Sugar
- 14 g
- Fiber
- 5 g
- Protein
- 6 g
- Sodium
- 156 mg
- Cholesterol
- 16 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These lightly sweet muffins combine wheat germ, wholemeal flour and cinnamon. Choose raspberries, diced fresh fruit, or a dried-fruit, nut and chocolate-chip mix for the add-ins.
Wet ingredients
Coconut oil, egg, milk, yogurt, honey and vanilla make the wet mixture. Use honey or maple syrup.
Dry ingredients
Wheat germ gives the muffins a nutty flavor; wheat bran is an alternative. The recipe also uses wholemeal flour, salt, cinnamon, baking powder and baking soda.
Choose one add-in
Raspberries
Diced fresh fruit, such as apples or pears
Dried fruit, nuts, or chocolate chips
For fresh fruit, choose options that are not watery. If using raspberries, reserve some to decorate the tops if desired.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment