Prune Breakfast Muffins

A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

Step: 2

Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.

Step: 3

Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

Per Serving: 204 calories; protein 4.1g; carbohydrates 45.7g; fat 1.1g; cholesterol 31mg; sodium 196.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.