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Oaty nutmeg breakfast muffins Recipe

Name: Oaty nutmeg breakfast muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 3 large free-range eggs; 150g light muscovado sugar; 200g self-raising flour; 2 tsp freshly grated nutmeg; 1 small, ripe banana (about 150g), mashed; 1 large carrot (about 105g), coarsely grated; 225g butter, melted and cooled; For the topping; 25g light muscovado sugar; 25g demerara sugar; 1 tsp freshly grated nutmeg; 1½ tbsp sunflower oil; 75g unsweetened muesli; You’ll also need…; 12-hole muffin tin and 12 muffin cases

delicious. magazine

These spiced oat breakfast muffins will give you energy for the day ahead. They’re also great as healthy after-school snacks for children. Or, make them with your kids and serve to mum as a Mother’s Day breakfast in bed. Or, how about these savoury all-day breakfast muffins, which cram the bacon and egg experience into baked goods.

Ingredients

3 large free-range eggs

150g light muscovado sugar

200g self-raising flour

2 tsp freshly grated nutmeg

1 small, ripe banana (about 150g), mashed

1 large carrot (about 105g), coarsely grated

225g butter, melted and cooled

For the topping

25g light muscovado sugar

25g demerara sugar

1 tsp freshly grated nutmeg

1½ tbsp sunflower oil

75g unsweetened muesli

You’ll also need…

12-hole muffin tin and 12 muffin cases

Method

Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.

Beat the eggs and 150g sugar in a mixing bowl using an electric mixer for about 6 minutes until pale, thick and moussey. Sift the flour and 2 tsp nutmeg into separate medium bowl.

Using a large metal spoon, gently fold the banana, carrot and butter into the egg mixture, followed by the nutmeg-laced flour. Spoon the mixture into the cases.

Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.

Remove the muffins from the tin to a wire rack to cool. Serve warm.

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