Breakfasts

Makes 12 | prep 20 mins | cook 25 mins

BIRCHER MUESLI MUFFINS

POINTS: 4-5

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with paper cases. In a bowl, combine 250g wholemeal self-raising flour, 125g porridge oats, 50g light brown soft sugar, 1tsp ground cinnamon, 2tsp baking powder and a pinch of salt. Stir through 1 grated apple and 125g raspberries. In a large jug, whisk together 2 eggs, 140g fat-free vanilla yogurt and 125ml buttermilk. Stir this through the flour mixture. Divide the mixture between the cases and scatter over 5g pumpkin seeds, 10g sunflower seeds and 2tbsp of porridge oats. Bake for

20-25 minutes or until golden

CINNAMON BAKED FRENCH TOAST

Serves 8 | Prep 10 mins | Cook 35 mins POINTS: 5-7

Lightly mist a 20 x 28cm rectangular ovenproof dish with calorie controlled cooking spray. Arrange 8 x 35g slices of raisin bread, halved diagonally in the dish, slightly overlapping the slices. In a large jug, whisk 6 eggs with 250ml skimmed milk, 1 1 ⁄2tbsp demerara sugar, 1tsp vanilla extract, 3 ⁄4tsp ground cinnamon and a large pinch each ground nutmeg and salt. Pour evenly over the bread and press down lightly to help absorb the mixture. Cover and chill for at least 1 hour or overnight. Preheat oven to 200°C, fan 180°C, gas mark 6. Uncover the dish and sprinkle over ½tbsp demerara sugar. Bake for 35 minutes or until puffed and golden. Allow to cool for 10 minutes.