Pear & blue­berry break­fast muffins Makes 8

HOW TO JUS­TIFY CAKE FOR BREAK­FAST? MAKE IT A MUFFIN

The Simple Things - - GATHERING -

200g self-rais­ing flour 50g ground al­monds ½ tsp bak­ing pow­der 2 medium eggs 100ml nat­u­ral yo­gurt 100g al­mond but­ter 1 ba­nana, mashed 1 large pear, or 2 small, cored and chopped 60g blue­ber­ries 2 tbsp muesli, for sprin­kling (op­tional)

1 Pre­heat oven to 180C/Fan 160C/350F; line a muffin tray with muffin cases.

2 In a large bowl add the flour, ground al­monds and bak­ing pow­der and mix to­gether be­fore stir­ring in the eggs, yo­gurt, al­mond but­ter and mashed ba­nana.

3 Fold in the pear and blue­ber­ries. Di­vide the mix­ture be­tween the muffin cases and sprin­kle the tops with a lit­tle muesli. Bake in the oven for 20–25 mins or un­til golden.

4 Re­move from the oven and al­low to cool a lit­tle be­fore plac­ing them on a rack to cool com­pletely.

A fruity muffin rounds off a leisurely brunch rather nicely

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