This Eric Lanlard recipe is a wonderful morning treat to start the day with. Why not try making them for your Mum for Mothers Day. To make these Fruity Breakfast Muffins all you need is around an hour of your day and ten ingredients. We think this one is a good one to bake the day before and add the fruity toppings in the morning in time for breakfast.
10 ingredients5 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
300gAllinson's Plain White Flour
2 tspBaking powder
150gBillington's Unrefined Golden Caster Sugar
1Large free range egg(s)
2 tspNielsen-Massey Vanilla Bean Paste
225mlMilk
50gUnsalted butter (melted)
200gRaspberries
100gBlueberries
100gWhite chocolate chips
Utensils
Muffin tray
Muffin cases
Sieve
Mixing bowl
Cooling rack
Fork
Nutritional information per 85g serving
Energy 242cal
Fat 7.2g
of which Saturates 4.1g
Carbohydrates 39g
of which Sugars 20g
Protein 4.7g
Salt 0.26g
Method
Step 1
Heat oven to 180°c (fan 160°C, gas mark 4). Line muffin tray with paper cases.
Step 2
Sift the flour and baking powder into large bowl and stir in the sugar.
Step 3
In separate bowl whisk together egg, vanilla bean paste, milk and melted butter.
Step 4
Stir the liquid mixture into the dry mixture and beat until smooth. Fold in half the fruit and white chocolate chips.
Step 5
Fill each muffin case with mixture. Bake for 30 minutes until golden. Leave to cool. Using a fork smash the rest of the berries roughly and spoon them on top of the warm muffin.
