Mixed seed and blue­berry muffins

The Jewish Chronicle - - LIFE - DENISE PHILLIPS’S

Th­ese make the per­fect break­fast for peo­ple ‘on­the-go’. They con­tain no re­fined su­gar so aren’t too sweet, un­like bought va­ri­eties which can con­tain far too much su­gar. They are eas­ily con­verted to non-dairy by re­plac­ing dairy yo­ghurt with soya or co­conut yo­ghurt. They can be stored in a sealed con­tainer for up to 3 days.

Makes: ap­prox 15 Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes


2 large eggs

150ml pot nat­u­ral low-fat yo­gurt 50ml rape­seed oil

100g ap­ple sauce or pureed ap­ples 1 ripe ba­nana, mashed

4 tbsp clear honey

1 tsp vanilla ex­tract

200g whole­meal flour

50g rolled oats, plus ex­tra for sprin­kling

1½ tsp bak­ing pow­der

1½ tsp bi­car­bon­ate of soda

1½ tsp cin­na­mon 100g fresh blue­ber­ries

2 tbsp mixed seeds (I used pump­kin, sun­flower and flaxseed)


Heat oven to 180°C/160°C fan and line a 12-hole muf­fin tin with 12 large muf­fin cases.

In a jug, mix the eggs, yo­gurt, oil, ap­ple sauce, ba­nana, honey and vanilla.

Tip the re­main­ing in­gre­di­ents, ex­cept the seeds, into a large bowl, add a pinch of salt and mix to com­bine.

Pour the wet in­gre­di­ents into the dry and mix briefly un­til you have a smooth bat­ter – don’t over­mix as this will make the muffins heavy.

Di­vide the bat­ter be­tween the cases.

Sprin­kle the muffins with the ex­tra oats and the seeds.

Bake for 25-30 mins un­til golden and well 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.

www.jew­ish­cook­ery. com

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