Breakfast muffins recipe

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  • Healthy
makes: 12
Prep: 40 min

Nutrition per portion

Calories 250 kCal 13%
Fat 9g 13%
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  • What could be nicer than warm, delicious breakfast muffins to start your day? Try this recipe for a wholesome treat that’s packed full of blueberries, dried fruit, nuts and seeds to get you off to a great start.

    With plenty of fibre, vitamin C and protein, they’re as virtuous as they are tasty.

    For another classic, try our blueberry muffins recipe, or for a real weekend treat, check out our chocolate variety.


    • 25g (1oz) pumpkin seeds
    • 25g (1oz) sunflower seeds
    • 225g (8oz) plain wholemeal flour
    • 2tsp baking powder
    • 1tsp mixed spice
    • 1tbsp poppy seeds
    • 250g (9oz)bag dried fruit Mix
    • 50ml sunflower oil
    • 175ml semi-skimmed milk
    • 2 large eggs
    • 100ml clear honey
    • 150g (5oz) pack fresh blueberries


    • Preheat the oven to 200°C/392°F/gas 6. Line a muffin baking tray or bun tray with 12 paper muffin cases. Spread the pumpkin seeds and sunflower seeds on a baking tray, and put in the oven for 5 minutes until they are lightly coloured.

    • Mix the flour, baking powder, mixed spice, poppy seeds, dried fruit, pumpkin and sunflower seeds in a large bowl.

    • Put the oil, milk, eggs and honey in another bowl and whisk until mixed. Pour into the dry ingredients and quickly stir with a large metal spoon ? don’t over-stir or the muffins will be tough. Add the fresh blueberries and mix in gently.

    • Spoon into muffin cases, bake for 25 minutes, then cool on a wire rack. They will keep in the fridge for 2 to 3 days, or can be frozen.

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