Breakfast Muffins

Necessary products:

85 gr. Wholemeal flour;
150 gr. flour;
2 tsp soda;
pinch of salt;
1/2 tsp ground cinnamon;
55 gr. Dark sugar from molasses;
30 gr. Wheat germ;
170 gr. Raisins;
220 gr. Of low-fat yogurt;
4 tablespoons oil;
1 egg;
Zest of half an orange;
3 tablespoons Orange juice;


Preheat the oven to 200C/390F. Greased muffin forms with butter, then place the paper into shapes nests.
Sift both types in a bowl flour, baking soda, salt and cinnamon. Throw the leftovers. Mix the sugar, the wheat germ and the raisins and make a well in the center.
Lightly beat the yogurt, the oil, the egg, the orange rind and juice. Pour the mixture into the well in the dry ingredients and mix them, enough to moisten. Do not beat with mixer and do not mix for too long.
Transfer the mixture in muffin trays. Bake the muffins 15-10min until well rise to a nice golden color. Allow them to cool for 2-3 minutes and remove. Muffins are best delicious when freshly baked and still warm, but can leave them to cool. They will be fresh up to 2 days in a tightly closed box.

Bon appetit! 🙂



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