Breakfast Fruit & Nut Muffins

Rachel

A nutritious, light and fluffy, full of flavour fruit and nut muffin that is perfect for breakfast on the go.

5 from 1 vote

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Prep Time 10

Cook Time 26

Total Time 36

Course Breakfast, Dessert, Lunch, Pudding

Cuisine British

Servings

Calories 414 kcal

Ingredients

2 lrg Eggs
¼ cup Rapeseed Oil
200 g Margarine
1 cup brown sugar
1 tbsp Treacle
1 tsp Vanilla Essence
½ cup milk
1 tsp tsp Ginger
1 tsp Cinnamon
½ cup chopped Hazelnuts
½ cup Currants
1 cup White Plain Spelt Flour
1 cup Wholemeal Plain Flour
2 tsp Baking Powder
100 g Ground Almonds

Instructions

Pre-heat the oven at 180°C Fan Oven. Mix everything together apart from the flour.
Make sure everything is mix thoroughly then add the flour.
Spoon into muffin cases and bake in the oven for about 26 mins. Easy!

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Nutrition

Calories: 414kcalCarbohydrates: 42gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 2mgSodium: 241mgPotassium: 190mgFiber: 4gSugar: 24gVitamin A: 620IUVitamin C: 1mgCalcium: 109mgIron: 2mg

Keyword breakfast muffin, fruit and nut muffins

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