Breakfast Muffins (Make Ahead )

Recipe by Tisme
READY IN: 45mins
YIELD: 18 Muffins




  • 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.