Breakfast Muffins Recipe

These mufﬁns are a fantastic grab-and-go midweek breakfast. They also make the kitchen smell wonderful as they bake!

Makes

9-12

Ingredients

200 g/1. cups plain/all-purpose ﬂour
60 g/½ cup plain wholemeal/whole-wheat ﬂour
2½ teaspoons baking powder
¼ teaspoon salt
½ teaspoons ground cinnamon
300 ml/1¼ cups plain soy milk
130 g/½ cup brown rice syrup
100 g/½ cup coconut oil
Freshly squeezed juice and grated zest of 1 lemon
1 small apple, peeled, cored and diced
60 g/½ cup raisins
100 g/4 tablespoons ﬁrm apricot jam
50 g/½ cup chopped pecans
12-hole mufﬁn pan, lined with mufﬁn cases

Method

Preheat the oven to 180°C (350°F) gas 4. Sift together the ﬂours, baking powder, salt and cinnamon in a bowl and mix well. In a separate bowl, mix together the milk, syrup, oil, lemon juice and zest.

Combine both bowls and mix gently with a silicone spatula. Do not overmix. Add the apples and raisins and gently mix in.

Fill the mufﬁn cases half-full with the mixture, then put 1 full teaspoon of jam/jelly on top.

Cover each one with more of the cake mixture, making sure you ﬁll the cases only three-quarters full. If you have any cake mixture left, repeat this process in further mufﬁn cases until you run out of mixture. Top with a sprinkle of chopped pecans for extra texture.

Bake in the preheated oven for 30 minutes or until golden. Remove from the mufﬁn pan and allow to cool on a wire rack.

Extracted from The Flexitarian Cookbook published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small.

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