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Blueberry and Lemon Muffins

Blueberry and Lemon Muffins

Prep Time: 15 mins Cooking Time: 25 mins

Ingredients

  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) Greek yoghurt
  • ½ cup (125ml) maple syrup, or fruit purée
  • 1 teaspoon vanilla bean paste or extract
  • 2 cups (250g) wholemeal spelt flour
  • 2 teaspoon baking powder
  • ½ cup (45g) oats
  • 1 cup (175g) fresh or frozen blueberries
  • 4 tablespoons lemon curd
  • ¼ cup (30g) granola to sprinkle on top (optional, but 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 the Sweet Treats 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, syrup and vanilla

3

Sift the flour and baking powder into the mixture — whisk to combine

4

Gently fold the oats, blueberries and lemon curd into the mixture

5

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

6

Bake your muffins in the oven for 20-25 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.

Blueberry and lemon is a simply magical combination and one that Annabelle gobbled up even in his current snotty state!

 

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