Recipes
Blueberry seeded muffins
These flavour-packed muffins are perfect for eating on the way to school or work. They’ll keep for up to three days in the fridge.
These flavour-packed muffins are perfect for eating on the way to school or work. They’ll keep for up to three days in the fridge.
(12 votes)
Cook: 45 Mins
Serves: 12
Price: 37p per serving
Nutritional Information
Each 104g serving contains
Energy
1327kj
317kcal
1327kj
317kcal
16%
Fat
13.5g
13.5g
Med
19%
19%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
19.8g
19.8g
High
22%
22%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1276kj/305kcal
Typical energy values per 100g:
1276kj/305kcal
Ingredients
150g wholemeal flour
150g plain white flour
2 level tsp baking powder
150g caster sugar (plus 25g for the topping)
50g pumpkin seeds
50g sunflower seeds (plus 25g for the topping)100g Chosen by you Sunflower Spread (full fat)
50g honey
175ml semi-skimmed milk
2 large eggs
150g fresh blueberries
25g porridge oats
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with 12 paper muffin cases. Put both flours, the baking powder, 150g sugar, the pumpkin seeds and 50g sunflower seeds in a bowl and mix.
2
Gently heat the spread with the honey in a pan until just melted.
3
Beat the milk and eggs in another bowl, then add the spread and honey mixture.
4
Add the liquid mixture to the dry mixture and stir until just evenly mixed. The less you mix, the lighter the finished muffins will be.
5
Fold in the blueberries, then put in the muffin cases. Mix the oats, the 25g sugar and 25g sunflower seeds, and sprinkle on top.
6
Bake for about 25 minutes. Cool on a wire rack.