Pressed for time in the mornings? These muffins are an easy grab-and-go option and perfect for prepping ahead on a Sunday. Keeping a container of four-week muffin mix in the fridge means breakfast is always one step away.
This simple recipe from Jackie Cameron Cooks At Home gets the balance just right. The mix of candied peel, raisins and bran gives it that warm, comforting flavour. Enjoy with a bit of butter and marmalade, or as a quick snack on the go.
Let’s Prep This Grab-N-Go Muffins Recipe
Breakfast Muffins
Ingredients
- 4 eggs
- 1 cup sunflower oil
- 340 g white sugar
- 1 litre milk
- 2 tsp vanilla essence
- 250 g nutty wheat flour
- 400 g cake flour
- 200 g digestive bran
- 2 tsp bicarbonate of soda
- 250 g dates chopped
- 140 g raisins
- 80 g sultanas
- 100 g candied peel
- 80 g dried apricots chopped
Instructions
- Beat the eggs, oil, sugar, milk and vanilla essence together until all the sugar crystals have dissolved.
- Place all the other ingredients into a large bowl and make a well in the centre.
- Cut the egg mixture into the dry ingredients with a knife until combined. Ensure you don’t over-mix – this will result in odd-shaped muffins.
- This mixture freezes very well. When required, defrost and bake in an oven at 180°C for 20–25 minutes. The time will depend on the size of the muffins.
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Jackie Cameron Cooks At Home
Jackie Cameron Cooks at Home shows the professional taking off her chef’s tunic and donning her home apron.
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