‘Brain Food’ Breakfast Muffins
It's officially exam season! For those teens taking their GCSE's, A Levels or school end of term exams, these ‘make in advance’ breakfast muffins are the perfect snack to keep your kiddos going throughout the week - the blueberries will help keep the brain activity high and the stress levels low as they bounce from test to test.
A Grade 9 snack all round!
Prep: 5 mins | Cook: 15 mins
Serves 9 muffins/2 people
Ingredients
- 135g greek yoghurt
- 1 tsp vanilla paste
- 1 tsp ground cinnamon
- 50ml runny honey
- 2 large FREE free-range eggs
- 55g ground almonds
- 135g self raising flour
- 40g oats
- 150g fresh blueberries
- 1 tbsp milk
- 1 tbsp Demerara sugar
Method
- Preheat the oven to 180C/160C fan/gas 4.
- In a large mixing bowl, lightly whisk together the yoghurt, vanilla paste, cinnamon and honey until combined. Crack in the eggs and briefly whisk again.
- Sieve in the ground almonds followed by the flour and fold into the wet ingredients until well combined. Add 30g oats and stir again.
- Add the blueberries and milk and fold through the batter. Line a tray with 9 paper muffin cases before spooning the mixture equally between them.
- Sprinkle the remaining oats and Demerara sugar over the top of the muffins and place in the oven to bake for 15 - 18 minutes until risen, golden and cooked through.
- Allow to fully cool on a wire cooling rack before eating.
