Berry Breakfast Muffins
Delicious easy berry muffins are simple to make from scratch with yogurt and berries from the freezer. This healthy recipe will become a breakfast favourite; they're packed with antioxidants from the berries
Servings: 6 muffins
- 125 g plain flour
- 20 g rolled oats
- 30 g sugar - (I use golden caster)
- 1 heaped tsp baking powder
- pinch salt
- 75 g frozen berries
- 1 egg
- 50 g sunflower oil
- 150 g yogurt
Heat the oven to 180C/Gas Mark 5
Mix the flour, oats, sugar, baking powder, and salt together into a bowl
Whisk together the egg, yogurt and oil.
Pour the wet ingredients into the dry and fold in briefly. The mixture should be lumpy and bumpy, with patches of dry flour. Any extra mixing will cause the gluten to develop in the batter and result in tough muffins with tunnels in them.
Gently fold in the frozen berries.
Using a spoon transfer batter into paper muffins cases or a lightly oiled silicon mould. Sprinkle over the oats.
Bake for about 35-40 minutes until the muffins are risen and golden. Let stand for a few minutes. If not using paper cases, quickly run a knife round each one and turn out to cool on a wire rack.
- When using frozen mixed berries remove the larger ones such as strawberries and blackberries and save them for smoothies.
- This can be made with fresh berries, but the cooking time will be at least 10 minutes less.
- This recipe is 7 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 217kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 22mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1.3mg