Recipe – Breakfast Muffins

These muffins are a healthier treat for breakfast. These delicious and healthy muffins contain carrot, orange, apple, yogurt, whole flour and porridge oat.

Recipe Ingredients

Ingredient	US measure	Metric measure
Whole wheat self-raising flour	3.53 oz.	100 g
Porridge oats	13.76 oz.	390 g
Melted butter	3.53 oz.	100 g
Natural yogurt	1 tablespoon	15 ml
Ground cinnamon	1 tablespoon	15 ml
Baking soda	1 ½ teaspoons	7.5 ml
Brown sugar	5.29 0z.	150 g
Vanilla extract	1 teaspoon	5 ml
Eggs	2 large
Carrot	1
Green apples	2
Orange zest	1 pinch
Salt	1 pinch

Recipe Directions

• Preheat oven to 180 degrees C (355 F.).
• Line muffin pan with a paper liner, or grease the bottom with non-stick cooking spray.
• Peel and grate the apples and carrot.
• In a large mixing bowl, beat melted butter and eggs.
• Stir in yogurt and vanilla extract.
• In a medium bowl, mix flour, baking soda, cinnamon, oats, salts, apples, carrots, and zest.
• Add the dry mixture to the wet mixture and stir until well combined.
• Spoon batter into 8 muffin cups
• Bake for 35 minutes or until a toothpick comes out clean.

Servings

Makes 8 muffins

How best to serve the dish?

Serve warm with a hot cup of tea or coffee.

How to store

Place muffins in a sealed container and to store your muffins for a long time, wrap them tightly in foil or put them in freezer bags, and store in the fridge.

How long can it be stored?

These muffins can be stored in a sealed container for up to 3 days. Frozen muffins can be stored for 3 months.