Breakfast muffins
4.3
(12)
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
Author : Tim Maddams
Ingredients
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Instructions
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Step 1
Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.
Step 2
In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.
Step 3
Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.
Step 4
Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.