Breakfast Muffins (Make Ahead )
- Reviews 5
Ready In: 45 mins
Yields: 18 Muffins
Ingredients
- 1 1⁄2 cups cereal, Sultana Bran
- 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 apricot, soft and juicy chopped
- 1⁄2 cup chocolate chips, milk
Directions
- 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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