Berry Breakfast Muffins

Mon, 6 September 2021

Kelly Lou Ging's Berry Breakfast Muffins

(Makes 6 large muffins or 12 cupcake size)

Ingredients

280g Plain Flour

100g Caster Sugar

2tsp Baking Powder

1/2 tsp Bread Soda

1/4 tsp Salt

1 egg

250ml buttermilk

75ml vegetable or sunflower oil

Drop of vanilla extract

Filling of your choice – mixed berries, lemon zest and poppy seeds, raspberries and white chocolate chip, chocolate chip, mashed banana

optional topping of your choice – porridge oats, nibbed sugar, crumble mix

Method

In a bowl add all the dry ingredients: flour, sugar, baking powder, bread soda & salt. Mix well together

– In a separate bowl or jug combine all the wet ingredients: 1 egg(beaten), buttermilk, oil & vanilla extract.

– Pour the wet mix into the dry flour ingredients and mix just until the flour is incorporated. Don’t overmix!

– Add in your chosen filling… mixed berries, lemon zest & poppy seed, chocolate chips etc..

– Scoop your muffin mix into muffin cases and scatter your optional topping on top.

– Bake in a preheated oven 175 degrees for 22mins

The base muffin mix (before you add the filling) will keep in a covered container in the fridge for up to 3 days. Just stir it again before adding the filling.