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MATCHA AND CRANBERRY BREAKFAST MUFFINS

MATCHA AND CRANBERRY BREAKFAST MUFFINS

These freshly baked muffins are packed full of healthy ingredients, so you don’t have to feel guilty by having more than one. Using Tea Pigs Matcha in this muffin mixture not only adds a subtle yet distinctive flavour but also gives you a huge dose of antioxidants and will definitely jump start your day.

takes 20 minutes to bake

makes 12 muffins

175g wholemeal self-raising flour

4 ½ tsp Matcha

2 teaspoons baking powder

35g porridge oats

100g soft brown sugar

75g dried cranberries

2 tablespoons linseed

3 tablespoons sunflower or pumpkin seeds

finely grated zest of 1 large orange

4 tablespoons rapeseed or sunflower oil

2 large eggs

250ml low-fat natural yoghurt

Preheat the oven to 190ºC/fan 170ºC/gas 5.

Place twelve muffin cases in a deep muffin tin.

Stir together the flour, Matcha, baking powder, ¾ of the oats, sugar, cranberries, linseed and sunflower or pumpkin seeds until well combined. In a separate bowl or jug, mix together the orange zest, oil, eggs and yoghurt. Pour onto the dry ingredients and mix until just combined. Spoon into the muffin cakes and scatter the remaining oats over the top.

Bake for 20 minutes or until the muffins have risen and are cracking slightly on their tops. Remove from the oven and cool slightly before eating warm.

To eat later, leave the muffins until cool and store in an airtight container for up to a couple of days. You can also freeze the muffins, and then defrost overnight and heat through in a low oven before eating.

PS…

Instead of cranberries, try sultanas, raisins, dried blueberries or dried cherries.

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