Don't let the title fool you - these muffins are great at any time of the day. What pushes them towards the breakfast muffin realm of things is the use of wheat biscuit cereal (or if we're naming brands, Weetabix).
These make a great on the go, quick breakfast option. A few substitutions are possible, if you'd like. If wheat biscuits aren't readily available, replace these with a 1/4 cup of oats. If you're a coffee fan, the water can also be replaced with freshly brewed coffee. The berries could also be replaced with berries of your choice. I was able to get my hands on some fresh berries, but frozen are of course perfectly fine also.
The below recipe will make approximately 12 muffins.
Ingredients
170gr plain flour
80gr cocoa powder
100gr white sugar
100gr brown sugar
2tspn baking powder
2 wheat biscuits, flaked
1/2 cup milk (I used almond milk)
1/4 cup vegetable oil
1/2 cup water
1tspn vanilla essence
1 egg
50gr blueberries
Method
1. Preheat your oven to 190 degrees celsius.
2. In a bowl, add all the dry ingredients and sugars. Mix until combined - use this step to ensure that there's no large clumps of wheat biscuit.
3. Add the rest of the wet ingredients, mixing until with the dry ingredients until well incorporated.
4. Slice the blueberries in halves, and add to the mixture. Do not overmix - just ensure they're equally distributed in the batter.
5. Line a muffin tin with muffin cups and fill each cup with around 2-3 tablespoons of batter. Place in the oven for 20-25 minutes, or until a knife/cake tester comes out clean.
6. Allow to cool.
Recreating this recipe? Tag me on instagram @juliawgr!
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