Healthy but tasty Breakfast Muffins

Name: Healthy but tasty Breakfast Muffins
Total time: 40 min
Ingredients: ⅓ cups Coconut oil; 1 Egg; ⅔ cups Milk; ⅓ cups Yoghurt; ½ cups Honey; ½ tsp Vanilla; 1 ¼ cups Wheat germ; 1 ½ cups Flour; ¼ tsp Salt; 1 tsp Cinnamon, powder; 1 tsp Baking powder; 1 tsp Baking soda; 250 g Raspberry; 2 cups Diced fresh fruit; 1 ¼ cups Dried fruit

By RecipeTin Eats · 40 min

Ingredients

Coconut oil⅓ cups
Egg1
Milk⅔ cups
Yoghurt⅓ cups
Honey½ cups
Vanilla½ tsp
Wheat germ1 ¼ cups
Flour1 ½ cups
Salt¼ tsp
Cinnamon · powder1 tsp
Baking powder1 tsp
Baking soda1 tsp
Raspberry250 g
Diced fresh fruit2 cups
Dried fruit1 ¼ cups

Instructions

Preheat the oven to 190°C / 375°F (170°C fan). Line a 12-hole muffin tin with cases or grease it generously with oil.
Microwave the coconut oil in a microwave-safe bowl for 45 seconds on high, or until melted. Add the remaining wet ingredients and whisk until smooth.
Sprinkle the dry ingredients over the wet mixture in the order listed, then mix just until combined.
Gently stir in the whole raspberries or other add-ins.
Divide the batter among the 12 holes using an ice cream scoop, and decorate the tops with halved raspberries.
Bake for 25 minutes. Cool for 5 minutes, then move to a rack.

Summarized from RecipeTin Eats's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Milk Yoghurt Raspberry Dried fruit

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app