Tutti Frutti Breakfast Muffins

These moist, wholesome muffins are perfect for brunch or for lunch boxes. They keep well and are fine in an airtight container for a couple of days. Make mini ones for little hands or these large ones for a substantial start to the day

Makes 12 3 eggs 3/4 cup natural yoghurt 1/4 cup rice bran oil 1 apple, grated 1 ripe banana, mashed 4 T runny honey 1 t vanilla extract 11⁄ cups wholemeal flour

cup rolled oats, plus extra for sprinkling 11⁄ t baking powder 11⁄ t baking soda 11⁄ t cinnamon Pinch salt 1 cup blueberries 2 T mixed seeds (pumpkin, sunflower and flaxseed)

Preheat oven to 180°. Line a 12-hole muffin tin with 12 large muffin cases.

Mix the eggs, yoghurt, oil, apple, banana, honey and vanilla in a bowl.

Place the dry ingredients except the seeds and the blueberries into a large bowl and mix to combine.

Pour the wet ingredients into the dry and mix

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until just combined. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds.

Bake for 25-30 minutes until golden and well-

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risen, and a skewer inserted into the centre of a muffin comes out clean.

Remove from the oven, transfer to a wire rack and leave to cool.

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