Once baked, these fibre-filled breakfast muffins can be stored in the fridge for up to 30 days
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 10 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 458 |
| Fat | 14.5g |
| Saturates | 3.1g |
| Protein | 9.8g |
| Carbs | 74.3g |
| Sugars | 31.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine and mix the dry ingredients together.
2
Whisk the large eggs, soft brown sugar, milk, oil and vanilla extract and add the wet ingredients to the dry. Leave the mixture overnight in the fridge.
3
Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin.
4
Fill the muffin cups 2/3 of the way with the mixture and bake for 20 minutes or until a skewer comes out clean. Enjoy hot or cold.
