‘Grab & Go’ breakfasts are becoming more and more the norm these days, but there is nothing stopping us from still having it homemade. It only takes a little planning, but you can walk out your door quickly with one of these delicious muffins in hand and start your day on the right foot. I’ve given two varieties, but feel free to create your own special breakfast muffin from this base recipe. Be sure to use a thick, high protein plain yogurt. There are some available from the local laiteries that are simply fabulous.
Scrummy Yogurt Breakfast Muffins
makes 12 large muffins
Ingredients
70g butter, melted
100g white or fine cane sugar, preferably bio
180g plain yogurt, locally sourced if possible
1 large egg
7g baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla
195g plain flour
For Blueberry Muffin add:
½ tsp finely grated zest of lemon, preferably bio
255g blueberries, fresh or frozen (no need to defrost)
3 tbsp raw coarse brown sugar
For Lemon Poppy Muffin add:
Finely grated zest of 2 lemons, preferably bio
Juice of 1 lemon
3 tbsp poppy seeds
1 extra egg
Method
Heat oven to 180°C. Line a muffin tin with 12 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg(s) until smooth. Whisk in the baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries (if using) or poppy seeds and lemon juice. This batter is quite thick but easy to portion out. Divide evenly between prepared muffin cups and sprinkle each with 1 tsp raw coarse sugar (for blueberry variety). Bake for 25 to 30 minutes, until the tops are golden and a tester inserted into the centre of the muffins comes out clean. Let them cool in the pan for 10 minutes then remove and finish cooling on a baking rack. These are best eaten fresh but will keep for 1-2 days at room temperature. Alternatively, they can be frozen and stored in a bag in your freezer, so that you can defrost one the night before or grab one each morning, gently reheated & ready to go.
