Beetroot & Ginger Muesli Breakfast Muffins Recipe

Ingredients

150g Primrose Kitchen Beetroot & Ginger Muesli
190g caster sugar
290g plain flour
40g cold unsalted butter, plus extra for greasing
9g baking powder
A pinch of sea salt
1 medium egg
125ml full cream milk
75ml olive oil
125g blueberries

Prep: 15 mins | Cook: 25 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a muffin tin with 8-10 cases.

2. Start by making the muesli crumble topping: tip 50g muesli into a bowl. Add 50g sugar and 50g plain flour. Chop 40g cold butter into small pieces and add to the bowl. Use your fingers to rub the ingredients together till the butter is evenly incorporated and the mixture resembles coarse breadcrumbs. Set the bowl of muesli topping aside.

3. Pour 240g flour into a large mixing bowl. Tip in 140g sugar, 9g baking powder and 100g muesli. Add a pinch of salt and stir with a whisk or fork to mix.

4. Crack the egg into a separate bowl. Pour in 125ml milk and 75ml olive oil. Whisk together till incorporated. Pour the wet mixture into the bowl with the flour and sugar. Use a spoon or spatula to fold the ingredients together till just combined – be careful not to over-mix, a few floury bits are fine. Tip in the blueberries and gently fold them through to evenly distribute the berries.

5. Spoon the muffin batter into the muffin cases, filling them nearly to the top (you should have 8-10 muffins in total). Top each muffin with generous pinches of the muesli crumble. Slide the tin into the hot oven and bake for 20-25 mins, till the muffins have risen, are golden on top and cooked in the middle.

6. Let the muffins to cool in the tin for a few mins, then lift out onto a wire rack to finish cooling. These muffins are best on the day they’re baked, but will keep in an airtight container for 2-3 days, or you can freeze the muffins for up to 2 months, and defrost them overnight to serve.