Make this recipe your first stop for a nourishing morning muffin. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing in the morning.
Ingredients
- 300g/10½oz self-raising flour, sifted
- 1 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- 150g/5½oz light brown sugar
- 250ml/9fl oz full-fat milk
- 2 free-range eggs, beaten
- 100g/3½oz butter, melted
- 100g/3½oz toasted, skinned hazelnuts, chopped
- 25g/1oz dried cherries
- 25g/1oz dried cranberries
- 75g/2½oz crunchy granola
Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.
- In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.
- Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.
- Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.
Categories: American recipes, Cake Recipes
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