FEELGOOD BREAKFASTS
Get-up-and-go blueberry seeded mufns These favour-packed mufns are perfect for eating on the way to school or work. They’ll keep for up to 3 days in the fridge MAKES 12 READY IN 45MINS PRICE PER SERVING 37p 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
1 Preheat the oven to 200C/180C Fan/Gas 6. Line a mufn tin with 12 paper mufn cases. Put both fours, the baking powder, 150g sugar, the pumpkin seeds and 50g sunfower 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 fnished mufns will be. 5 Fold in the blueberries, then put in the mufn cases. Mix the oats, the 25g sugar and 25g sunfower seeds, and sprinkle on top. 6 Bake for about 25mins. Cool on a wire rack.
Each 104g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,327kj Med Med Med Med 317kcal 13.5g 2.7g 19.8g 0.42g 16% 19% 14% 22% 7% of your reference intake. Typical energy values per 100g: 1,276kJ/305kcal
Combining wholemeal with white four gives you the fbre of wholemeal with a soft baked texture
READER’S VERDICT ‘These are amazing – and easy to make, too. The fresh blueberries are lovely and moist, and the oats make the mufns taste really substantial. I’ll be making more next week!’ Liz Wakely
JANUARY 2015 | ASDA.COM/MAGAZINE | 21