Monday, 5 August 2013

Whole wheat breaky muffins

As a part time baker I work 3 days a week, even though this seems quite easy I tend to work 11 hour days with no breaks... With this in mind I've been finding it hard to fit in meal times, I eat breakfast at around 6am and by 11ish my poor tummy is growling for more. So this week I decided to make yummy whole grain muffin full of dried fruit nuts and wheat bran!

Recipe Whole wheat breaky muffins-

1 cup whole wheat flour

2 tbsp of honey

2 tablespoons wheat bran

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 1/2 cups quick-cooking oats

1/3 cup raisins

1 cup greek yogurt

1 teaspoon vanilla extract

1 large egg, lightly beaten $

1/2 cup boiling water

10 hazelnuts

Pour flour into a measuring cup. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Stir in oats and raisins. Make a well in centre of mixture. Combine yogurt, vanilla and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes. While batter is sitting chop up your hazelnuts, these will be sprinkled on top of your muffins before baking. Preheat oven to 375° and bake at 375° for 20 minutes or until muffins spring back when touched.

At around 150 calories a pop these are bursting with clean natural energy that will keep you ticking over till the clock hits home time.

P.s these toasted with some honey are too die for!