-
-
Add this recipe to your binder
This recipe is in your binder
-
Zesty ginger and berry poppy seed muffins recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
13 ratings
Perfect for breakfast on-the-go, these zingy, flavoursome muffins contain honey instead of sugar and are packed full of seeds, oats and fresh blueberries. See method
Ingredients
- 2 large eggs
- 150ml buttermilk
- 50ml (2fl oz) sunflower oil
- 100g (3 1/2oz) apple sauce
- 1 really ripe banana, mashed
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 lemon, zested
- pinch of salt
- 50g (2oz) rolled oats, plus 1 tbsp for the topping
- 200g self-raising flour
- 2 tbsp poppy seeds
- 100g blueberries
- 1 tsp ground ginger
- 1½ tsp bicarbonate of soda
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
-
Energy
665kj
157kcal
8%
-
Fat
5g
7%
-
Saturates
1g
4%
-
Sugars
9g
10%
-
Salt
0.7g
11%
of the reference intake
Carbohydrate 28.1g
Protein 4.6g
Fibre 1.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Line all 12 holes of a muffin tin with paper muffin cases. Mix together the eggs, buttermilk, oil, apple sauce, mashed banana, honey, vanilla and lemon zest with a pinch of salt until well combined.
- Tip the 50g of oats, flour, poppy seeds, blueberries, ginger and bicarbonate of soda into another bowl. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter, being careful not to over-mix as this will make the muffins heavy.
- Divide the batter between the cases. Sprinkle with the extra oats and bake for 25-30 minutes, until the muffins are golden and a skewer comes out clean. Cool on a wire rack.
- The muffins will keep in an airtight container for up to 3 days.
See more Breakfast recipes