Buttered Breakfast Cakes

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Buttered Breakfast Cakes
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups Whole wheat flour
2 tsps Baking powder
¾ cup superfine caster sugar
1 cup Cranberry
butter (to serve)
How healthy are the main ingredients?
Whole wheat flourCranberryegg
Product recommendation
Suggested variation; these muffins are great eaten warm with orange butter: mix 100 g softened butter with the finely grated zest of 1 orange then refrigerate until firm. Form into small pats and serve with the muffins.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and cranberries in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
5.
Transfer the cakes to a wire rack and leave to cool.