BREAKFAST MUFFINS (MAKE AHEAD )
If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea.
Provided by Tisme
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 11
Steps:
- Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
- Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
- Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
- Pour mixture into an airtight container and refrigerate overnight or for up to one week.
- On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
- Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
- Serve warm or cold.
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Jeewantha Fonseka
[email protected]These muffins are a great way to use up leftover blueberries. They're also a great way to get your kids to eat their fruit.
Wisdom Omezirinwune
[email protected]I've made these muffins several times and they're always a hit. They're so easy to make and they're always delicious.
Amenuvor Margaret
[email protected]These muffins were a complete disaster. They didn't rise properly and they were way too dry. I'm not sure what went wrong.
Raymond Olivier
[email protected]I found these muffins to be a bit dry. I think I'll try adding some extra butter next time.
Samara
[email protected]These muffins are a bit too sweet for my taste, but my kids loved them.
T Sagar
[email protected]I'm not a big fan of blueberries, but I actually really enjoyed these muffins. The streusel topping was especially good.
Philip Kihanya
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover blueberries.
Bethany Renea
[email protected]I made these muffins for a brunch party and they were a big hit. Everyone loved the streusel topping.
Tamara Swanepoel
[email protected]These muffins are a great way to start the day. They're healthy, filling, and delicious.
Tiyamiyu Marufat
[email protected]I was pleasantly surprised by how well these muffins turned out. I didn't have any fresh blueberries, so I used frozen ones instead and they worked just as well.
shenal hemantha
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them for later.
Sheikh Jamal
[email protected]I've tried many blueberry muffin recipes before, but this one is by far the best. The muffins are moist and flavorful, and the streusel topping is the perfect finishing touch.
Jaun Abbas
[email protected]I made these muffins for my son's school bake sale and they were a huge success! They were gone in minutes.
Qtr Qtr
[email protected]These blueberry muffins were a hit with my family! They were easy to make and had the perfect amount of sweetness. I'll definitely be making them again soon.