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Summer fruit yogurty breakfast muffins recipe
Yogurty, oaty breakfast muffins, enriched with mixed spice, fruit and nuts, topped with summer fruits and baked to perfection.
Prep time: 15 minutesCook time: 30 minutesServes: 24
Ingredients450g (1 pot) Onken Plain Grain yogurt3 medium eggs1 tbsp vanilla extract120ml maple syrup2 bananas400g (14 oz) oats¼ tsp salt1 tbsp baking powder1.5 tbsp mixed spice50g (2 oz) chopped dried apricots
Method1. Preheat the oven to 200C/390F (180C/355F fan). In a large bowl, mix the yogurt, eggs, vanilla, maple syrup and mashed bananas.2. Add the oats, salt, baking powder and mixed spice and mix until well combined.3. Mix in the apricots.4. Divide the batter between two greased 12-hole muffin trays. Top with your choice of fresh fruit or chocolate chips.5. Bake for 30 minutes until cooked through. If during baking, the toppings look to be catching on top, cover the whole tray with a hat of tin foil until baked.
Recipe and image courtesy of Emily Leary – A Mummy Too