Recipes

Make ahead breakfast muffins

Nov 04 02:23pm

Prep Time	Cook Time	Serves
20 minutes	25 minutes	Makes 18

Ingredients

1 1/2 cups Sultana Bran cereal
3/4 cup boiling water
2 2/3 cups self-raising flour
1 cup brown sugar
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/2 cup natural yoghurt
1/2 cup canola oil
1/2 cup chopped soft and juicy apricots
1/2 cup Milk Choc Bits

Method

Place cereal in a medium bowl. Pour over boiling water. Stand for 10 minutes.
Meanwhile, sift 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. Pour into flour mixture with cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
Pour mixture into an airtight container. Refrigerate overnight or for up to one week.
On day of serving, line 16 holes of 2 x12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases.
Cook in a moderately hot oven (190C) for about 25 minutes, or until cooked when tested.
Serve warm or cold.
TIP. Love freshly baked muffins in the morning? This recipe is perfect! Prepare the batter on the weekend - it can be kept in the refrigerator for up to one week and muffins can be cooked as required. 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.
Muffins can be made and frozen for up to 2 months.

By New Idea Food Director Barbara Northwood

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