Breakfast Munching Muffins
Containing marmalade, muesli, orange juice and dried apricots, these muffins make a wonderful start to your day.
100g ready-to-eat dried apricots, chopped
4 tbsp orange juice
2 large eggs
142ml carton soured cream
100ml sunflower oil
85g golden caster sugar
300g self-raising flour, sifted
1tsp baking powder
50g crunchy muesli
12 heaped tsp marmalade
For the topping:
50g light muscovado sugar
2tbsp sunflower oil
50g crunchy muesli
Takes 1 hour, plus 20 minutes soaking, Makes 12
1. Preheat the oven to 190?C/Gas 5/fan oven 170?C. Soak the apricots in the orange juice for 20 minutes or so to plump them up.
2. Beat the eggs in a medium bowl, then mix in the soured cream, oil and sugar. Stir into the apricot mixture. Put the flour, baking powder and muesli in a large bowl, then gently stir in the apricot mixture. Combine thoroughly but quickly ? don?t overmix or the muffins will be tough.
3. Spoon the mixture into 12 muffin cases (the large paper cases) in a muffin tray Dip your thumb into a little flour, then make a fairly deep thumbprint in each muffin. Fill each with a heaped teaspoon of marmalade.
4. Combine the topping ingredients and sprinkle over the top of the muffins. Bake for 25-30 minutes, until well risen and golden.
Per muffin: 322 kcalories, protein 5g, carbohydrates 48g, fat 14g, saturated fat 3g, added sugar 19g, salt 0.51g.
This recipe is from Good Food: 101 Cakes and Bakes. If you want some more great recipes for the yummiest cakes around, this little book is jam-packed with tantalising recipes.
RRP $18.95 but only $17.06 if you buy from the SheSaid Bookshop
Coconut Almond Muesli
3 cups rolled oats
1 cup pumpkin seeds
? cup flaked almonds
? cup strand coconut
? cup sultanas
Mix everything except the sultanas together in a large roasting pan. Bake at 180?C for 25 minutes, stirring every 5 minutes. Remove from the oven and add the sultanas. Cool. Store in an airtight container. Serve muesli with fruit compote, milk or yoghurt.
Makes about 12 portions