Wholemeal breakfast muffins recipe

Wholemeal Breakfast Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Wholemeal Breakfast Muffins recipe, a delightful and nutritious way to start your day. Packed with wholesome ingredients, these muffins are perfect for those looking to enjoy a healthy breakfast on the go. With a combination of wholemeal flour, fresh fruits, and a touch of sweetness, these muffins are both satisfying and guilt-free. Whether you're rushing out the door or simply want a delicious morning treat, these Wholemeal Breakfast Muffins are sure to become a favorite.

Keywords: wholemeal, breakfast, muffins, recipe, nutritious.

Wholemeal breakfast muffins recipe details

Wholemeal breakfast muffins recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

75 g	raisins
250 g	wholemeal flour
200 g	brown sugar, you may prefer to reduce this to about 160g
2 tsp	baking soda
2 tsp	ground cinnamon
½ tsp	ground ginger
½ tsp	salt
200 g	carrots, peeled and coarsely grated
1 medium	cooking apple or 1 large Granny Smith apple, peeled, cored and grated
50 g	sweetened shredded coconut, or dessicated cocnut
60 g	chopped walnuts
40 g	sunflower seeds
3 large	eggs
160 ml	vegetable oil
2 tsp	vanilla extract
1 tsp	orange zest
60 ml	freshly squeezed orange juice

Instructions

Preheat the oven to Gas Mark 5, 190ºC, 375ºF. Lightly grease a 12-cup muffin tin or equivalent. Use paper muffin cases if wished and lightly spray the insides with oil.

Place the raisins in a small bowl and cover with very hot water and set aside to swell for about 15-30 minutes.

Meanwhile, in a large bowl, place the flour, sugar, soda, spices and salt. Stir well to mix, then stir in the carrots, apple, coconut, nuts and sunflower seeds.

In a separate bowl whisk together the eggs, oil, vanilla, orange juice and zest. Add to the dry mixture and mix until just combined and there are no large lumps of dry flour etc.. Drain the raisins and add them to the mixture.

Divide between the muffin cases – they are likely to be rather full.

Bake for about 25 minutes or until well domed and golden brown on top and springy to the touch. If wished, check with a skewer if done. Allow to cool for 5 minutes in tin and then turn out to cool on a wire rack.

Eat slightly warm, if wished, or allow to cool completely, serving with jam or other preserves, or with cream cheese. Also good for a picnic or snack at any time.

Preparation time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a