A Super Easy Breakfast Fruit and Nut Muffin Recipe
BREAKFAST Fruit & Nut Muffins
My husband made these super easy healthy breakfast fruit and nut muffins great for a ‘grab and go muffin’. They’re the best thing if you’re rushing on a morning. You can grab this and go to work and feel full until lunchtime.
You could even have a couple of these any time of the day if you’re in a rush. Put some in a sealed bag or box and keep in the car when travelling to and from work.
BREAKFAST FRUIT AND NUT MUFFIN INGREDIENTS
There is a lot of spices in the recipe to make it super tasty. Buy good quality ingredients when you can. For example, we buy good quality flour like spelt flour.
Measurements are in man style!
- 2 eggs
- 1/4 cup of Rapeseed Oil
- 200g Margarine
- Cup of brown sugar
- 1tbsp Treacle
- 1 tsp Vanilla Essence
- 1/2 cup of milk
- 1 tsp Ginger
- 1 tsp Cinnamon
- 1/2 Cup of chopped Hazelnuts
- 1/2 Cup of Currants
- 1 Cup of White Spelt Flour
- 1 Cup of Wholemeal Flour
- 2tsp Baking Powder
- 100g Ground Almonds
If you like this recipe, you’ll like my Lemon Cupcake recipe HERE.
Breakfast Fruit & Nut Muffins
Ingredients
- 2 lrg Eggs
- ¼ cup Rapeseed Oil
- 200 g Margarine
- 1 cup brown sugar
- 1 tbsp Treacle
- 1 tsp Vanilla Essence
- ½ cup milk
- 1 tsp tsp Ginger
- 1 tsp Cinnamon
- ½ cup chopped Hazelnuts
- ½ cup Currants
- 1 cup White Plain Spelt Flour
- 1 cup Wholemeal Plain Flour
- 2 tsp Baking Powder
- 100 g Ground Almonds
Instructions
- Pre-heat the oven at 180°C Fan Oven. Mix everything together apart from the flour.
- Make sure everything is mix thoroughly then add the flour.
- Spoon into muffin cases and bake in the oven for about 26 mins. Easy!
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