Breakfast Muffins

Best eaten fresh, these muffins are very quick to make using the all-in-one method.

  • Serves 4

  • Preparation 10 mins

  • Cooking 30 mins

Breakfast Muffins
  • Nut-Free


for the base mixture
  • 350g plain white flour
  • 1 tbsp baking powder
  • 175g light muscovado sugar
  • 150ml butter, softened (or soft margarine)
  • 3 large free–range eggs
  • 150g milk
For the banana and date mix
  • 1 ripe banana, mashed
  • 100g dates, finely chopped
For the Apple and cinnamon mix
  • 1 dessert apple, peeled, cored and grated
  • 1⁄2 tsp ground cinnamon


  1. Pre–heat the oven to 200C/400F/Gas Mark 6. Line a deep muffin tin with muffin cases.
  2. Sift the flour and baking powder into a large bowl. Add the sugar and stir well.
  3. Add the butter, eggs and milk and whisk together quickly. Put half of the mixture into a clean bowl.Fold the banana and dates into the mixture in one bowl and the apple and cinnamon into the other.
  4. Spoon the two mixtures into separate muffin cases (each case should be about two–thirds full).
  5. Bake in the pre–heated oven until well risen and golden (about 15~20 minutes). Cool on a wire rack.

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