Make the most of lazy hol­i­day morn­ings with these recipes for fam­ily brunches

Easy Cook - - CONTENTS -

The kids are guar­an­teed to scrape their plates clean with these sweet and savoury brunch ideas

Break­fast muffins

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

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