Zesty ginger and berry poppy seed muffins recipe
Perfect for breakfast on-the-go, these zingy, flavoursome muffins contain honey instead of sugar and are packed full of seeds, oats and fresh blueberries.
See method- Serves 12
- 15 mins to prepare and 30 mins to cook
- 157 calories / serving
Ingredients
- 2 large eggs
- 150ml buttermilk
- 50ml (2fl oz) sunflower oil
- 100g (3 1/2oz) apple sauce
- 1 really ripe banana, mashed
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 lemon, zested
- pinch of salt
- 50g (2oz) rolled oats, plus 1 tbsp for the topping
- 200g self-raising flour
- 2 tbsp poppy seeds
- 100g blueberries
- 1 tsp ground ginger
- 1½ tsp bicarbonate of soda
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Shop ingredientsEach serving contains
- Energy
- 665kJ 157.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 28.1gProtein 4.6gFibre 1.7g
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- Preheat the oven to gas 4, 180°C, fan 160°C.
- Line all 12 holes of a muffin tin with paper muffin cases. Mix together the eggs, buttermilk, oil, apple sauce, mashed banana, honey,vanillaand lemon zest with a pinch of salt until well combined.
- Tip the 50g of oats, flour, poppy seeds,blueberries, ginger and bicarbonate of soda into another bowl. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter, being careful not to over-mix as this will make the muffins heavy.
- Divide the batter between the cases. Sprinkle with the extra oats and bake for 25-30 minutes, until the muffins are golden and a skewer comes out clean. Cool on a wire rack.
- The muffins will keep in an airtight container for up to 3 days.
- See more Breakfast recipes
