Breakfast Muffins
These muffins are light on the outside, moist on the inside, and bursting with juicy blueberries. Quick to bake and perfect for breakfast, on the go, or with afternoon coffee. A simple classic that always hits the spot.
Recipe Details
Ingredients
320g all-purpose flour
1 tsp baking powder
1 tsp baking soda
80g brown cane sugar
250ml Rice Algae Drink
1 tbsp apple cider vinegar
140ml rapeseed oil
400g blueberries
100g granola
Instructions
1. Preheat the oven to 180°C.
2. In a large bowl, mix the flour, baking powder, baking soda, and sugar.
3. In a separate bowl, combine the Rice Algae Drink, apple cider vinegar, and rapeseed oil.
4. Add the wet ingredients to the dry ingredients and mix with a hand mixer until smooth.
5. Gently fold in the blueberries.
6. Grease 12 muffin molds and divide the batter evenly. Then, top with granola.
7. Bake in the oven for 25-30 minutes.
Serves: 12 muffins
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