Bocairí Bricfeasta Subh Aibreóg Folláin
Táid seo thar cionn! Geobhair blas breá milis a thagann ó milseoirí nádúrtha cosúil le mil, banana agus ár subh gan siúcre. Tús iontach sláintiúil iad seo aon lá den tseachtain.
Am Ullmhúcháin: 30 Neómat
Faid cócaireachta: 30 Neómat
Do: 12
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2 ubh mór150ml Íogairt nádúrtha50ml Íle glasraí2 spb Subh Aibreóg gan siúcre1 Banana bruite úr4 spb Mil1 spb. (Braon beag) Úsc almóinn200g Plúr donn50g Leiteann1 ½ spb Púdar bácála1 ½ spb Púdar sóide2 spb Síolta meascaitheDornán Almóinní gearrtha le croitheadh
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- Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
- In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- Pour the wet ingredients into the dry and combine until you have a smooth batter.
- Don’t over mix as this will make your muffins tough.
- Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
- Bake for 25 to 30 minutes until risen and golden.
- Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
- They’re done if it comes away clean.
- Remove from the oven and transfer to a wire rack to cool.
- These will keep for 3 days in a sealed container but they taste best on the day of baking.
Comhábhair
- 2 ubh mór
- 150ml Íogairt nádúrtha
- 50ml Íle glasraí
- 2 spb Subh Aibreóg gan siúcre
- 1 Banana bruite úr
- 4 spb Mil
- 1 spb. (Braon beag) Úsc almóinn
- 200g Plúr donn
- 50g Leiteann
- 1 ½ spb Púdar bácála
- 1 ½ spb Púdar sóide
- 2 spb Síolta meascaithe
- Dornán Almóinní gearrtha le croitheadh
Modh
- Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
- In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
- In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
- Pour the wet ingredients into the dry and combine until you have a smooth batter.
- Don’t over mix as this will make your muffins tough.
- Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
- Bake for 25 to 30 minutes until risen and golden.
- Check that they’re cooked by inserting a skewer into the middle of one of the muffins.
- They’re done if it comes away clean.
- Remove from the oven and transfer to a wire rack to cool.
- These will keep for 3 days in a sealed container but they taste best on the day of baking.
