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Berry granola muffins

Berry granola muffins

By Benjamin Kassab
15’ Prep time
20’ Cook time
35’ Total time
298 Calories
1 Serving

Summary

Liberate the contents of your cereal bowl! with granola in the batter and on top, these muffins make a great option for breakfast on the go or an afternoon pick-me-up. a state of the art tin, john lewis classic non-stick muffin & cupcake tin, 12 cup ensures they won’t stick when they come out of the oven.
Benjamin Kassab 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6; line a 12-hole muffin tin with paper cases. In a large bowl, mix 100g of the granola with both flours, the sugar, baking powder, cinnamon and salt.
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Step 2

In a jug, whisk together the eggs and oil, then stir in the yogurt and mashed banana. Add to the dry ingredients and stir until just combined. Finally, fold through the raspberries.
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Step 3

Divide the mixture evenly between the cases and sprinkle the remaining 100g granola over the top. Cover loosely with a large sheet of foil to prevent the granola from catching, then bake for 15-18 minutes, until a skewer inserted into the centre comes out clean (cook for 2-3 more minutes if needed). Cool for 5 minutes, then remove from the tin and cool completely before serving. The muffins can be stored in an airtight container for 2-3 days.

Ingredient

  • Plain flour
    Plain flour
    125 grams
  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Baking powder
    Baking powder
    2 tsp
  • Fine sea salt
    Fine sea salt
    0.5 tsp
  • Sunflower oil
    Sunflower oil
    150 mls
  • Medium free range eggs
    Medium free range eggs
    2
  • Light brown soft sugar
    Light brown soft sugar
    100 grams
  • Frozen raspberries
    Frozen raspberries
    150 grams
  • Natural yogurt
    Natural yogurt
    150 mls
  • Spelt flour
    Spelt flour
    100 grams
  • Banana
    Banana
    1
  • Dorset cereals berry granola
    Dorset cereals berry granola
    200 grams

Nutrition Facts

View nutrition facts
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