FIBRE MUFFINS RECIPES

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VEGAN BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD



Vegan breakfast muffins recipe - BBC Good Food image

These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack

Provided by Lulu Grimes

Categories     Breakfast, Brunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

150g muesli mix
50g light brown soft sugar
160g plain flour
1 tsp baking powder
250ml sweetened soy milk
1 apple , peeled and grated
2 tbsp grapeseed oil
3 tbsp nut butter (we used almond)
4 tbsp demerara sugar
50g pecans , roughly chilled

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.
  • Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.

Nutrition Facts : Calories 224 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium

TODDLER RECIPE: MINI EGG & VEG MUFFINS | BBC GOOD FOOD



Toddler recipe: Mini egg & veg muffins | BBC Good Food image

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch

Provided by Caroline Hire – Food writer

Categories     Lunch

Total Time 20 minutes

Prep Time 3 minutes

Cook Time 17 minutes

Yield Makes 6

Number Of Ingredients 6

oil, for greasing
1 small carrot, cut into small dice
½ small courgette, cut into small dice
25g peas
6 eggs
25g feta cheese

Steps:

  • Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
  • Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.

Nutrition Facts : Calories 87 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.3 milligram of sodium

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