Guest chefs
Rowse Honey breakfast muffins
About
These easy make-ahead breakfast muffins will give your mornings a breeze for you and the whole family.
Packed with oats, sunflower seeds and Rowse honey, they are a delicious addition to your morning routine.
Ingredients
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Method
- 1
Heat oven to 180C fan.
- 2
Line 2 muffin trays with paper muffin cases.
- 3
Make the muffin topping by mixing the topping ingredients together.
- 4
In a bowl whisk together the oil, sugar, honey, eggs and milk until you have a smooth, light and fluffy batter.
- 5
Sift in the flour and salt & mix until smooth, be careful not to over-mix the batter as this will make the muffins tough.
- 6
Stir in oats and sunflower seeds and lemon zest.
- 7
Fill muffin cases 2/3 full and top with the oat and sunflower topping mix, and bake for 20-25 mins until risen.
- 8
Check the muffins are cooked by taking a skewer insert this in the middle of one muffin and see if the skewer comes out clean.
- 9
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
- 10
Enjoy with an extra helping of Rowse honey.
