Fruity breakfast muffins - recipe

Ingredients

Recipe , Fruit , Eric lanlard , Muffins 2 , Breakfast

1

Heat oven to 180°c (fan 160°C, gas mark 4). Line muffin tray with paper cases.
2
Sift the flour and baking powder into large bowl and stir in the sugar.

For this step you'll need:
- 300g Plain white flour
- 2tsp Baking powder
- 150g Unrefined golden caster sugar
3
In separate bowl whisk together egg, vanilla bean paste, milk and melted butter.

For this step you'll need:
- 1 Egg(s) (free range)
- 2tsp Vanilla bean paste
- 225ml Milk
- 50g Butter (unsalted) melted
4
Stir the liquid mixture into the dry mixture and beat until smooth. Fold in half the fruit and white chocolate chips.

For this step you'll need:
- 100g Raspberries
- 50g Blueberries
- 100g White chocolate chips
5
Fill each muffin case with mixture. Bake for 30 minutes until
golden. Leave to cool. Using a fork smash the rest of the berries roughly and spoon them on top of the warm muffin.

For this step you'll need:
- 100g Raspberries
- 50g Blueberries

⇐ Gluten free chocolate muffins

Dark chocolate muffins ⇒