Fruity Breakfast Muffins by Nielsen-Massey

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian
  • 0 Reviews

    No ratings yet

This Eric Lanlard recipe is a wonderful early morning treat to start the day with. Why not try making them for your Mum for Mothers Day.

Method

  1. Heat oven to 180°c (fan 160°C, gas mark 4). Line muffin tray with paper cases.

  2. Sift the flour and baking powder into large bowl and stir in the sugar.

  3. In separate bowl whisk together egg, vanilla bean paste, milk and melted butter.

  4. Stir the liquid mixture into the dry mixture and beat until smooth. Fold in half the fruit and white chocolate chips.

  5. Fill each muffin case with mixture. Bake for 30 minutes until golden. Leave to cool. Using a fork smash the rest of the berries roughly and spoon them on top of the warm muffin.

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