Empty My Fridge
Healthy but tasty Breakfast Muffins
Zutaten
- Coconut oil⅓ Tassen
- Egg1
- Milk⅔ Tassen
- Yoghurt⅓ Tassen
- Honey½ Tassen
- Vanille½ TL
- Wheat germ1 ¼ Tassen
- Flour1 ½ Tassen
- Salt¼ TL
- Cinnamon · powder1 TL
- Baking powder1 TL
- Baking soda1 TL
- Raspberry250 g
- Diced fresh fruit2 Tassen
- Dried fruit1 ¼ Tassen
Zubereitung
- 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.
Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.
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