Quick & Easy

Breakfast muffins

breakfast muffins
4 Item



1.Preheat oven to 200°C/400°F. Line 4 holes of a 6-hole (¾-cup/180ml) texas muffin pan with baking paper squares or muffin cases.
2.Reserve 2 teaspoons of the oats. Sift flour, cinnamon, baking powder and soda in a medium bowl. Add sultanas and the remaining oats to the flour mixture; stir in combined egg, buttermilk, purée, banana and extract.
3.Divide mixture among prepared pan holes; sprinkle with reserved oats. Bake for 20 minutes.
4.Brush tops with honey. Bake a further 5 minutes or until golden and cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

Muffins are suitable to freeze, stored in an airtight container, for up to 3 months.


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