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Breakfast Muffins

Breakfast Muffins

September 25, 2017

Muffins make the perfect portable breakfast. They are easy to grab "on the run" and provide the energy boost the body needs to start the day. This particular recipe is packed full of hearty ingredients such as whole-wheat flour, wheat germ and raisins, which contribute fibre, vitamins and minerals to the diet.

  • Yields: 12
Breakfast Muffins


1Preheat the oven to 400°F (200°C). Line 12 muffin cups with paper liners or coat with non-stick cooking spray. Set aside.

2Sift the flours, baking soda, salt and cinnamon into a large bowl. Stir in the sugar, wheat germ and raisins, and make a well in the centre of the dry ingredients.

3Lightly whisk together the yogurt, oil, egg, orange zest and juice. Pour the liquid ingredients into the well of dry ingredients and stir together, mixing only enough to moisten. Do not beat or over mix.

4Spoon the mixture into the muffin tray, dividing it equally among the cups. Bake until the muffins are golden brown and the centers are firm when gently touched. about 1 ·5 to 20 minutes. Leave muffins to cool in the tray for 2 to 3 minutes, then turn out onto a wire rack. The muffins are best eaten freshly baked, preferably still slightly warm from the oven, but they can be cooled completely and then kept in an airtight container for up to 2 days.

Some More Ideas

Substitute chopped prunes or dried dates for the raisins.

Carrot and spice muffins: Add a dash of nutmeg, stir 2 small grated carrots into the flour mixture with the wheat germ, and reduce the amount of raisins to 1/4 cup.

Blueberry and walnut muffins: Instead of raisins use 1 cup blueberries, and add 1/3 cup chopped walnuts.


1/2 cup whole-wheat flour

3/4 cup all-purpose flour

2 tsp baking soda

Pinch of salt

1/4 tsp ground cinnamon

1/4 cup brown sugar

2 tbsp wheat germ

3/4 cup raisins

1 cup plain low-fat yogurt

3 tbsp canola oil

1 egg

Zest of 1/2 orange

3 tbsp orange juice


Nutrition Facts

Serving Size1 Muffin
Total Fat4g
Saturated Fat1g
Total Carbohydrates25g
Dietary Fiber2g

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