Chantenay And Raisin Breakfast Muffins For The Weekend.
Happy Saturday. Fancy making some Chantenay And Raisin Breakfast Muffins for breakfast or brunch?
A tasty recipe to try out over the weekend. Cake for breakfast!? What’s not to love!
How To Make Chantenay And Raisin Breakfast Muffins:
Makes: 10-12 muffins
Preparation time: 10 minutes
Cooking time: 25 minutes
225g self-raising flour
1 tsp baking powder
75g caster sugar
25g wheat bran
½ tsp mixed spice
2 large eggs, beaten
75g butter, melted and cooled
175g Chantenay carrots (preferably large), washed and grated
What To Do:
1.) Preheat the oven to 200˚C/Gas Mark 6. Place 10-12 muffin cases in a muffin tray.
2.) Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine. In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins. Quickly stir with a wooden spoon until everything is just combined – do not over mix.
3.) Divide the mixture between the muffin cases. Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.
Enjoy these delicious muffins with a hot cup of freshly made coffee.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.