Description
You need to try this Cereal Maple Syrup Yoghurt Muffins recipe. It’s so easy, quick and tasty and you can also store it in an airtight container for the next day and enjoy it as breakfast with a lovely steaming cup of coffee.
Ingredients
Units
Scale
- 125g room temperature soft margarine
- 125ml (100 g) Berry sugar (Super Fine)
- 5ml vanilla essence
- 500ml (280 g) Robin Hood Blending flour
- 10ml baking powder
- 5ml bicarbonate of soda
- 100g cereal mix (I make my own mixture from any 3 Gluten-Free varieties and added pecan nuts)
- 175g Liberté Extra Creamy Greek Vanilla Yoghurt 9%, you can use any other Yoghurt
- 60ml milk
- 2 extra-large eggs
Topping
- 125ml heated Maple Syrup or honey
- Extra cereal or pepitas and sunflower seed
Instructions
- Cream butter and sugar together.
- Add the eggs, one at a time, beating well after each addition until light and creamy, and then add the vanilla essence.
- Add flour, baking powder, bicarbonate of soda, cereal, yogurt, and milk to the egg mixture.
- Mix lightly until just combined and no more flour visible, but do not over-mix.
- Divide mixture into 12 greased muffin pans and bake in a preheated oven at 180°C / 350°F for approximately 20 minutes or until done when tested with a cake tester and it comes out clean and tops are golden brown.
- Once ready remove from the oven and use the cake tester to prick the muffins and use a kitchen brush and paint the warm syrup/honey over the tops.
- Remove the muffins from the pan and leave them on a wire rack to cool.
- You can serve it warm with or without butter.
- I enjoyed them lukewarm and did not add any butter as they were moist enough and super delicious.
Notes
Prepared, tried, and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 351
- Sugar: 14
- Sodium: 817
- Fat: 21
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 2
- Carbohydrates: 34
- Fiber: 3
- Protein: 10
- Cholesterol: 41
