Ingredients

For the Muffins

200 g (7 oz) Plain Flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

2 teaspoons mixed spice

55 g (2 oz) porridge oats

170 g (6 oz) soft light brown sugar

1 egg

2 teaspoons vanilla extract

300 ml (10 fl oz) buttermilk

55 ml (2 fl oz) vegetable oil

1 braeburn apple, cored, skin ON, grated

200 g (7 oz) Christmas mincemeat

For the Toasted Pecan Crumble

30g Matthews Regenerative All Purpose Flour

30 g (1 oz) porridge oats

30 g (1 oz) soft light brown sugar

30 g (1 oz) butter

15 g (½ oz pecans)

To Serve

A dollop of Greek Yoghurt

Zest of 1 clementine

A drizzle of honey

Christmas Breakfast Muffins with Pecan Crumble, Clementine Scented Yoghurt and Honey

A big thank you to Cherie Denham (@cheriedenhamcooks) for this delightful Christmas Muffin bake! Brilliant for a festive breakfast – this Christmas Muffin recipe is perfected with Pecan Crumble, Clementine Scented Yoghurt and Honey. We hope you enjoy!

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Baker: Cherie Denham
IG: @cheriedenhamcooks
Makes: 16
Prep time: 25
Bake time: 30
Flours used: Plain Flour and Regenerative All Purpose White Flour

Christmas Breakfast Muffins Baking Method:

Preheat the oven to 170 fan. Line a muffin tin with 16 cases.
Pulse all ingredients for the crumble together in a food processor until they clump together when squeezed. Set aside.
Sieve the flour, baking powder, bicarbonate of soda and mixed spice into a bowl, add the oats and sugar. Stir to combine.
In a separate bowl, lightly whisk the egg, vanilla extract, buttermilk and vegetable oil. Add the apple and stir.
Pour into the dry ingredients and stir gently until just combined. Don’t over mix. Divide the mixture between the cases, I used an ice cream scoop to make them equal.
Divide the mincemeat evenly between the muffin mixture. I use a small scoop to do this so the amount is equal in each.
Squeeze the crumble topping together in your fingers and break up over the muffins. You won’t need it all and any leftovers can be frozen for another batch of muffins.
Bake in the middle of the oven for 25-30 minutes or until the muffins are golden brown and the crumble is crunchy.
I think these are delicious served warm with clementine zest mixed into Greek yoghurt and drizzled with honey.

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Cherie's Christmas Breakfast Muffin Recipe