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Strawberry, Blueberry and White Chocolate Muffins

Strawberry, Blueberry and White Chocolate Muffins

Prep Time: 10 mins Cooking Time: 25 mins

Ingredients

  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural full-fat yoghurt
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 2 cups (250g) wholemeal plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup (87g) blueberries
  • ½ cup (87g) strawberries, diced
  • 1/3 cup (29g) white choc chips (optional)
  • ¾ cup (91g) granola, plus extra to sprinkle on top of each muffin (may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)

Instructions

1

Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases

2

In a large bowl, mix together the oil, eggs, yoghurt and maple syrup

3

Sift the flour, baking powder and cinnamon into the mixture - whisk to combine

4

Gently fold the blueberries, strawberries, white choc chips and granola into the mixture

5

Divide the mixture evenly between the muffin cases and top with extra granola, if desired

6

Bake your muffins in the oven for 15-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through

7

Serve once cooled.

These really are a treat with the white chocolate addition. However, as they are made with wholemeal flour, if you omit the white chocolate, they are actually very healthy and would make a delicious breakfast muffin!

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