Fruity Breakfast Muffins
Nielsen-Massey ambassador, Eric Lanlard shares two simple but tasty treats to whisk up for your Mum this Mother’s Day.
Serves 4
Preparation time: 20 minutes
Baking time: 30 minutes
Ingredients:
200g raspberries; 100g blueberries;
300g plain flour; 2 tsp baking powder;
150g golden caster sugar; 1 egg; 2 tsp
Nielsen-Massey Vanilla Bean Paste;
225ml milk; 50g unsalted butter melted;
100g white chocolate chips
Directions:
Heat oven to 180c. Line muffin tray with paper cases. Sift flour and baking powder into large bowl and stir in sugar.
In separate bowl whisk together egg, Nielsen-Massey Vanilla Bean Paste, milk and melted butter.
Stir the liquid mixture into the dry mixture and beat until smooth. Fold in half the fruit and white chocolate chips. Fill each muffin case with mixture. Bake for 30 minutes until
golden. Leave to cool.
Using a fork smash the rest of the berries roughly and spoon them on top of the warm muffin. Serve with Greek yogurt or fromage frais.
Tagged in Recipes