Breakfast Muffins

Cook Time 30 minutes

Servings 6 - 8 large muffins

Ingredients

2 cups self-raising flour
1.5 cups wholemeal flour
1 tsp baking powder
½ cup almond meal
½ cup shredded coconut
1 tbs. cinnamon
½ cup sugar
3 eggs
1 ½ cup orange and/or apple juice
2 apples, diced (reserving a few thin sliced to garnish)
1 carrot, grated
1 punnet of blueberries or 200g frozen berries
Raw sugar, garnish

Method

Pre heat the oven to 180°C.

Place all the dry ingredients in to a large bowl and make a well in the centre. Add the eggs and with a wooden spoon begin to incorporate from the centre. Now add the juices and mix until well combined. Fold in the apples, carrot and blueberries.

Lightly oil a six-cup jumbo muffin tin (or a smaller muffin tray) and ¾ fill with the muffin mixture. Garnish with a piece of apple on top and a sprinkle of raw sugar.

Bake in the oven for 15 minutes or until golden brown.

You can also test that they are ready by inserting a skewer into the thickest part of the muffin. If the skewer comes out clean they are ready.