Once baked, these fibre-filled breakfast muffins can be stored in the fridge for up to 30 days
|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Combine and mix the dry ingredients together.
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.
Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin.
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.