Breakfast Muffins (Make Ahead )

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"If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwood from New Idea."

Original recipe yields 18 servings


  • Serving Size: 1 (88.7 g)
  • Calories 220.6
  • Total Fat - 9.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 25.2 mg
  • Sodium - 52.2 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 2.8 g
  • Sugars - 14.1 g
  • Protein - 5 g
  • Calcium - 47.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.

Step 2

Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.

Step 3

Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.

Step 4

Pour mixture into an airtight container and refrigerate overnight or for up to one week.

Step 5

On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.

Step 6

Cook in a moderately hot oven (190°C) for about 25 minutes, or until cooked when tested.

Step 7

Serve warm or cold.

Tips & Variations

No special items needed.


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