These bitesize muffins are delicious and suited to so much more than just breakfast. Perfect for after school snacks, coffee mornings, lunchbox treats or as a weekend baking session. The whole family will love these breakfast berry muffins and they are sure to be a hit!
A Brilliant Breakfast Berry Muffins Recipe
These berry muffins are great for lunchboxes and keep very well in a sealed tin. They also freeze excellently, so if you have a baking day and make loads wait until they are cold then place in a freezer tub or bag. Remove the muffins from the freezer the night before you put them in a lunchbox.
Makes 12 muffins
Ingredients:
- 260g plain flour
- 200ml milk (half fat works fine but makes the muffins slightly drier so I use full fat)
- 150g frozen or fresh mixed berries (blueberries on their own work very well with this recipe too)
- 100g caster sugar
- 75ml sunflower oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- To decorate the top you will need 2 tablespoons each of light brown sugar and flaked/rolled oats
Method:
- Preheat your oven to 170C and line your muffin tray with the 12 cases.
- Weigh all the dry ingredients (flour, sugar, baking powder & salt) directly into a large bowl.
- In a separate bowl or jug, mix together the oil, milk and egg and mix well.
- Pour the wet mixture into the dry mixture and mix well with a spoon until you have a batter with no lumps. You can use an electric mixer for this if you prefer.
- Once your batter is made, pour in your berries, making sure each is coated with the batter.
- Spoon into each muffin case, sharing the mixture equally between each.
- Sprinkle the top with a light dusting of brown sugar and some flaked oats (optional).
- Bake in the oven for 35 minutes or until golden on top.
- Leave to cool a little on a wire rack before serving.
This recipe, and more, is available on Wholesome Ireland
About the Author: Caitriona Redmond
Caitriona is a food writer, blogger and author, as well as a mother to 2 boys and a teen stepdaughter.
After Caitriona was laid off during the recession, with her family budget getting smaller she found herself facing a shrinking amount of money on a weekly basis to spend on food. She could feed the family on convenience food for the same amount that she had to spend but she chose to cook the best food she could within their tight budget. Her blog is about her, how she manages and the rollercoaster that parenting and living on a tight budget brings.
