Breakfast Muffins (Make Ahead )

"If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
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.

Questions & Replies

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  1. anniesnomsblog
    These were wonderful!! The perfect on the go breakfast, readily portioned and filled with good stuff! I've never baked with sultana bran inside a muffin, but it totally worked. I'll definitely be making these again!
  2. Robin B.
    Taste great but seriously, 16 g of sugar? 64% of your daily allowance in one muffin? Not here. We're not super tight with sugar in this house but if there is this much sugar there needs to be a fiber balance. There isn't. Sorry, not for a healthy household.
  3. Mandy
    These make a lovely tasting & moist muffin which little Miss and toddler DS loved. Fantastic that you don't need to cook the whole mixture at once and a great use for leftover cereal that I often find lurking in the pantry. Thanks Tis! Have a feeling I've owed this one for a while....vaguely remember tagging it eons ago...sorry!
  4. The Flying Chef
    Awesome!! These are just fab.. I made them in a Texas muffin tin and I made six yesterday and have saved the rest of the batter to make more tomorrow, I think just my looking at what is left I should get another 4 large muffins so that is really good.. My son has already devoured 3 and I was a little bit bad and have had 2 one yesterday fresh and one this morning which I just heated in the microwave for 30 seconds and it was still just as delicious, as when hot and fresh from the oven.. This is a really super simple recipe which turns out brilliant.. My muffins were so moist and full of flavour and like the reviewer before had said not overly sweet which we loved.. The addition of the chocolate chips and the apricots is just so delicious and moreish.. A fab recipe that will be enjoyed again and again by our family, Thanks Tisme.. BIG THUMBS UP!! :)
  5. katew
    Just gorgeous !! I used all bran cereal and diced peach and the result is moist, not too sweet and addictive. These were for the freezer for the school lunches but alas, alack that was a vain hope of mine and they are nearly all gone !!!



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