Pear & blueberry breakfast muffins Makes 8
HOW TO JUSTIFY CAKE FOR BREAKFAST? MAKE IT A MUFFIN
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