Granola Blueberry Breakfast Muffins (Makes 12)

Ingredients

Muffin Mix
  • 8.8oz-250g self-raising wholemeal flour (sifted-add the left over bits straight after)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 4.2oz-120g crushed granola (with hazelnuts and chocolate pieces ideally)
  • ¼ teaspoon mixed spice
  • 0.7oz-22g sugar alternative (like Canderel)
  • Pinch of salt
  • 1 teaspoon vanilla essence
  • 2.5fl oz-75ml sunflower oil
  • 11.4fl oz-340ml cranberry juice
  • 8.8oz-250g fresh blueberries
Topping
  • 2.8oz-80g granola (crushed-same as for the muffin mix)

Method

  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. In a separate mixing bowl, mix together the flour, bicarbonate of soda, baking powder, sugar alternative, mixed spice, salt and crushed granola. Set to one side
  3. Meanwhile, in a large measuring jug add the cranberry juice, oil and vanilla essence. Mix together and pour into the dry mix a little at a time whilst continuously stirring. Finally, add the fresh blueberries and combine until they are well distributed
  4. Spoon the mixture equally into each of the 12 holes/cases. Sprinkle the topping of crushed granola over the top of each case, gently pressing it down onto the mix.
  5. Pop into the oven for 20 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely

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