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–+ servings
fruit and nut breakfast muffins

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
Print Recipe Save
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Breakfast, Dessert, Lunch, Pudding
Cuisine British
Servings 12
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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