From recipetineats.com

Up-and-go Breakfast Muffins

12 servings · 15 min prep · 25 min cook

Ingredients

Ingredients

• 1/3 cup coconut oil, virgin or unrefined
• 1 large egg, at room temperature
• 2/3 cup milk, at room temperature, full fat
• 1/3 cup yogurt, plain unsweetened
• 1/2 cup honey
• 1/2 tsp vanilla extract
• 1 1/4 cups wheat germ
• 1 1/2 cups wholemeal flour
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 1 tsp baking soda
• 8 oz raspberries, 18 set aside and halved for decoration
• 2 cups diced fresh fruit, such as apples or pears
• 1 1/4 cups dried fruit, nuts or chocolate chips

Steps

1. Preheat oven to 190°C (375°F / 170°C fan). Line a 12 hole standard muffin tin with muffin cases or spray generously with ⅓ cup oil.
2. Whisk wet. Place ⅓ cup coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add the 1 large egg, ⅔ cup milk, ⅓ cup yogurt, ½ cup honey and ½ tsp vanilla extract, whisk until smooth.
3. Mix in dry. Sprinkle the 1 ¼ cups wheat germ, 1 ½ cups wholemeal flour, ¼ tsp salt, 1 tsp cinnamon powder, 1 tsp baking powder and 1 tsp baking soda across the surface. Mix just until combined.
4. Gently stir in the 8 oz raspberries, 2 cups diced fresh fruit and 1 ¼ cups dried fruit, nuts or chocolate chips.
5. Divide batter between the 12 muffin tin holes using an ice cream scoop. Decorate top with halved 8 oz raspberries.
6. Bake for 25 minutes. Cool for 5 minutes then transfer to a cooling rack.

   30 min

Nutrition

Per serving

kcal

217

protein

6 g

carbs

32 g

fat

9 g

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