Blueberry and Raspberry Breakfast Muffins

Blueberry and Raspberry Breakfast Muffins

Berry, berry moreish! Indulge yourself and add these luxurious yet healthy muffins to your gourmet morning menu.

Method (Makes 12)

Preparation Time:     10 minutes
Cooking Time:            20 minutes

  1. Pre-heat oven to 180°c and generously spray a 12-hole muffin tin with olive oil spray
  2. Place dry ingredients into a mixing bowl and set aside
  3. Place butter, egg, milk and vanilla into your Russell Hobbs Blender and blend for 1 minute
  4. Pour the wet ingredients into the dry ingredients, along with the berries and rolled oats and gently mix with a wooden spoon until just combined.  Do not over mix
  5. Spoon the mixture into the prepared muffin tin to ¾ full and bake for 18-20 minutes until fully risen and golden brown.  Cool in the muffin tin for 10 minutes before turning out onto a cooling rack

Tip:      Serve warm with butter and a large cup of tea for breakfast!

Ingredients
  • 250g plain flour
  • ½ tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 cup caster sugar
  • Pinch of salt
  • 100g unsalted butter, melted
  • 1 egg
  • 200ml milk
  • 1 tsp vanilla
  • ½ cup rolled oats
  • 100g blueberries (fresh or frozen)
  • 100g raspberries (fresh or frozen)
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