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Wholewheat muffins

Wholewheat muffins

Preparation: 10 min + set aside overnight
Cooking time: 20 min

Ingredients (serves 6)
80g wholewheat flakes
200g mixed prunes, apricots, figs and raisins
120g plain white flour
70g sugar + 1 tsp liquid sweetener (optional)
250ml milk
1 egg
1/2 sachet yeast

> Mix the wheat flakes with the chopped dried fruit and sugar. Add the milk and leave in the fridge overnight.

> The following day, beat the egg with a pinch of salt and add to the mixture. Add the flour and yeast and put the mixture into silicone muffun tins (no grease required) or cake tins. 

> Bake for 25 minutes in a pre-heated oven at 180°C (Gas Mark 6).

Why they're so good...
They're energy-giving but healthy and non guilt-inducing! Enjoy with natural yoghurt for breakfast or a snack at any time of the day. You could also try adding walnuts, hazelnuts or crushed pistachio nuts for added crunch - mmm...


Sarah Horrocks
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