Strawberry Breakfast Muffins with White Chocolate
Allergy Egg, Milk, Tree Nuts, Wheat Dietary Vegetarian Perfect for breakfast or brunch. These breakfast muffins are Freezable and can be servede Cold or Hot
Servings: 16 Muffins
Ingredients
- 250 g strawberries hulled and chopped into chunks
- 100 g soft brown sugar
- 100 g white chocolate Chopped into small chunks
- 80 ml coconut oil melted in the microwave if necessary
- 1/2 teaspoon vanilla paste
- 250 ml zero fat Greek yoghurt
- 120 g crushed Weetabix
- 130 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 Large egg
- flour for dusting the chopped strawberries
Instructions
- Preheat the oven to 180c
- Dust the strawberries with a tablespoon or so of plain flour and put to one side
- Step 3 Beat the egg and the sugar together, then add the oil, vanilla paste and yoghurt. Mix well
- Mix the flour, Weetabix and bicarbonate in a separate bowl, then fold into the egg and sugar mixture
- Fold through the strawberries and chocolate
- Line a muffin tin with cases and fill each case to level with the top.
- Put the muffin tin in the oven and cook for 20 - 25 minutes
- Once the muffins are cooked through (test with a fork), remove the tin and allow to cool for 10 minutes before putting the muffins onto a cooling rack
- Once cool, freeze any you don't intend to eat within the next 48 hours