Breakfast Muffins Written by Mr Filbert, September 8th, 2015 2 large eggs 150ml pot natural low-fat yogurt 50ml rapeseed oil 100g puréed apples 1 ripe banana, mashed 4 tbsp honey Half tsp vanilla extract 200g wholemeal flour 50g rolled oats 1½ tsp baking powder 1½ tsp bicarbonate of soda 1½ tsp cinnamon 100g blueberries 50g packet of Honey Roasted Seeds Heat oven to 170C/gas 4. Line a 12-hole muffin tray with large muffin cases. In a jug, mix the eggs, yogurt, oil, apple, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container and eat within 3 days.