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We all love some brunch and these muffins and the perfect brunch snack or late morning breakfast! They're sweet and moist and come with a great super food kick from the goji and blueberries! Who doesn't like that. These are great baked straight away, but if you don't have the time, as often I don't, you can make the muffin batter the previous night and store in an airtight container and keep in the fridge until you're ready to bake.

Prep time:
Cook time:
Servings: 12 Muffins
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Ingredients

Cost per serving $0.72 view details

Directions

  1. Preheat the oven to 200C/400F/Gas Mark 6 and line a 12 hole muffin tin with a muffin case of your choice.
  2. Sift the flour and baking powder into a large mixing bowl and mix in the brown sugar.
  3. Beat in the egg and the milk and mix well to combine. Add the butter and stir until smooth.
  4. Spoon a piece of the mixture into each muffin tin, leaving space at the top of the case for them to rise, and bake for 15 minutes until well risen and a skewer inserted into middle of the muffin comes out clean.
  5. Transfer to a cooling rack and leave to cool
  6. These muffins are delicious as a portable snack or go down great with a soothing cup of early morning tea.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 60g
Recipe makes 12 servings
Calories 200  
Calories from Fat 90 45%
Total Fat 10.38g 13%
Saturated Fat 5.66g 23%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 257mg 11%
Potassium 112mg 3%
Total Carbs 24.29g 6%
Dietary Fiber 1.9g 6%
Sugars 9.21g 6%
Protein 3.86g 6%

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