Almond and Raisin Breakfast Muffins

This is such an easy throw together recipe that is so delicious and full of good things. The mix can be kept in the fridge for a good 2 weeks and will actually improve in this time! It can be baked straight away also.

Ingredients: Makes 12

75g wholemeal flour

50g ground almonds

35g oat bran

60g caster  sugar

60g soft light brown sugar

1 1/2 tsp bicarbonate of soda

pinch salt

1 tsp ground cinnamon

1 cup raisins (or other dried fruits)

135g oats

1 egg replacer

240ml soya milk plus 1 tbsp lemon juice

60ml vegetable oil

1 tsp vanilla

120ml water

2 tbsp light brown sugar

1 1/2tsp almond extract

2tbsp flaked almonds


  • Preheat oven to 190c 375f. Grease a 12 hole muffin tin, or line with paper cases
  • In a large bowl, whisk together flour, almonds, oat bran, sugars, bicarbonate of soda, salt and cinnamon. Stir in dried fruit and oats
  • In a seperate bowl, whisk together egg replacer, soured milk, vegetable oil, vanilla and water
  • Add milk mixture to oat mixture and stir until just combined
  • Let stand for 20 minutes. You may refrigerate the batter, covered, for up to 2 weeks at this point
  • After 20 minutes (or just before baking if storing in the fridge), stir in the almond extract and a handful of soft brown sugar
  • Divide the batter between the tins and sprinkle over flaked almonds if desired
  • Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed
  • To bake after storing in the fridge – just give it a good stir and add in the extra sugar and almond extract then divide between the cups and add 5 or so extra minutes baking time if the batter is cold from the fridge.


Calorie Count :: New Recipe

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