Fruit & Nut Breakfast Muffins

Serves: 8

You will need

100g self-raising flour
1 teaspoon baking powder
50g unrefined muscovado sugar
40g ground almonds
1 teaspoon mixed spice
40g chopped pecans
1 eating apple
2 eggs
50ml rapeseed oil
50ml low fat natural yoghurt
Zest of an orange
8 teaspoons Stute no sugar added raspberry seedless jam
20g pumpkin seeds


1. Pre-heat the oven to 220ºC/200ºC Fan. Line 8 holes of a muffin tin with muffin cases. In a bowl mix together the flour, baking powder, sugar, almonds, spice and the pecans.

2. In a separate bowl grate the apple, including the peel, down to the core and combine it with the beaten eggs, oil, yoghurt and orange zest. Tip the wet mixture into the dry ingredients and stir until just combined, but don’t over mix.

3. Spoon half of the mixture into the prepared muffin tins add a teaspoon of jam to each muffin then top with the remaining mixture. Sprinkle the top of each muffin with pumpkin seeds then bake for 20 minutes until golden and they spring back when gently pressed on top.

Recipe courtesy of 

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