Make the most of lazy holiday mornings with these recipes for family brunches
The kids are guaranteed to scrape their plates clean with these sweet and savoury brunch ideas
Make these vegan muffins ahead and freeze them in batches, then you won’t have to get up so early at the weekend! Makes 12 Prep 25 mins Cook 25 mins
150g muesli mix 50g light brown soft sugar 160g plain flour 1 tsp baking powder 250ml sweetened soy milk 1 apple, peeled and grated 2 tbsp grapeseed oil 3 tbsp nut butter (we used almond) 4 tbsp demerara sugar 50g pecans, roughly chopped
1 Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli, the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.
2 Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving. PER SERVING 224 kcals, fat 9g, saturates 1g, carbs 30g, sugars 15g, fibre 2g, protein 4g, salt 0.1g