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Granola Breakfast Muffins

Muffins for breakfast may seem like a lot of work but these really aren't. It's just a matter of mixing a few dry and wet ingredients together and a lazy whisk together and 20 minutes later you will have warm from the oven muffins. I find these particular useful on lazy weekend mornings as I'm the type of person who likes to have several cups of tea before breakfast and this allows me the time to do that.

Granola Breakfast Muffins

Yields6 Servings

 110 g spelt flour
 1 tsp baking powder
 ¼ tsp fine sea salt
 125 g granola
 150 ml vegetable oil
 2 eggs
 2 tbsp maple syrup
 30 g light brown muscovado sugar

1

Heat oven to 200°C/180˚CFan and line 6 hole muffin tray with paper cases. Combine spelt flour, baking powder, salt and granola (reserve a little for sprinkling over muffins) in large bowl.

2

In jug combine oil, egg, maple syrup, and sugar. Whisk to combine and tip into the dry ingredients. Combine with dry ingredients. Do not over mix. Just enough to combine don’t worry if there are some lumps remaining.

3

Add one heaped tablespoon of batter to each paper case. Sprinkle with remaining granola and bake for 15 - 20 minutes until bronzed and rise.

Ingredients

 110 g spelt flour
 1 tsp baking powder
 ¼ tsp fine sea salt
 125 g granola
 150 ml vegetable oil
 2 eggs
 2 tbsp maple syrup
 30 g light brown muscovado sugar

Directions

1

Heat oven to 200°C/180˚CFan and line 6 hole muffin tray with paper cases. Combine spelt flour, baking powder, salt and granola (reserve a little for sprinkling over muffins) in large bowl.

2

In jug combine oil, egg, maple syrup, and sugar. Whisk to combine and tip into the dry ingredients. Combine with dry ingredients. Do not over mix. Just enough to combine don’t worry if there are some lumps remaining.

3

Add one heaped tablespoon of batter to each paper case. Sprinkle with remaining granola and bake for 15 - 20 minutes until bronzed and rise.

Granola Muffins
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