Breakfast Muffins

Nourishing morning muffins with hazelnuts, cherries, and cranberries, topped with crunchy granola and baked until golden and fluffy.

Baking Vegetarian Fruit Breakfast Nuts

Estimated Nutrition

Calories

329.2

kcal / serving

3950.4 kcal total

Carbs

39.2g

per serving

470.4 g total

Fat

16.4g

per serving

196.2 g total

Protein

6.4g

per serving

76.8 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Self-Rising Flour

sifted

tsp

Baking Powder

150

Light Brown Sugar

Dairy

250

Milk

full-fat

piece

Egg

free-range, beaten

100

Butter

melted

Fruits

Dried Cherries

Dried Cranberries

GrainsCereals

Crunchy Granola

NutsSeeds

pinch

Salt

tsp

Cinnamon

ground

100

Hazelnut

toasted, skinned, chopped

Method

Preheat the oven to 180°C and line a muffin tray with paper cases.

Cool in the tin for five minutes before serving.

Sift the flour, baking powder, salt, and cinnamon into a bowl and stir in the sugar.

Whisk the milk, eggs, and melted butter in a separate bowl.

Combine the wet and dry ingredients and mix quickly.

Stir in the chopped hazelnuts, cherries, and cranberries.

Distribute the batter into 12 muffin cases and top with granola.

Bake for 20 to 25 minutes until a skewer comes out clean.