A lovely breakfast on the run from ” Alice’s Cook Book” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.
Ingredients
- 100 g unsalted butter, melted plus more for the tin
- 125 g plain flour
- 125 g wholemeal plain flour
- 2 tsps baking powder
- a pinch Fine salt
- 150 g light brown soft sugar
- 250 ml fromage frais or yoghurt
- 1 1/2 tsp vanilla extract
- 2 large free range eggs
- 125 g granola cereal
- 150 g blackberries
- 3 tbsp chopped hazelnuts
Servings:
Instructions
- Lightly butter a 12 hole muffin tin or line each hole with a paper case. Preheat the oven to 180 C , Fan 170, Gas Mark 4.
- Sift the flours, baking powder and salt into a large mixing bowl and tip in the bran that wont pass through the sieve. Stir in the sugar. Whisk the fromage frais or yoghurt, melted butter , vanilla and eggs together.
- Add the wet ingredients to the dry, along with the granola and berries. Stir quickly until just combined- don't overmix.Spoon the mixture evenly into the prepared tin and sprinkle with the nuts.
- Bake in the middle of the oven for 20-25 minutes until golden and risen. Allow to cool in the tin for 5 minutes then transfer to a wire rack. They will keep in a cool place in an airtight container for 2-3 days.
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