Healthy breakfast muffins

Cranberry and Almond Muffins

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 6-8

1. Add 100ml sunflower oil to a bowl with 1 tbsp caster sugar, 2 eggs, 2 tbsp low-fat yoghurt and an unpeeled grated apple, then beat.

2. In another bowl, mix 100g dried cranberries, 125g wholemeal flour, 50g porridge oats, 1 tbsp flaked almonds and 1½ tsp baking powder together.

3. Gently fold the dry mixture into the wet mixture but don’t over mix. Spoon into eight paper muffin cases in a muffin tin, sprinkle a few more sliced almonds on top and bake in a pre-heated oven at 180°C for 15–20 minutes. Garnish with a sprinkle of sugar and a few more cranberries, then serve.

Chef's tip!
When making muffins, try substituting the specified fruit for carrot and spices such as cinnamon, nutmeg and cloves for a flavour like a mini carrot cake, without the fattening icing.

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