Berry granola muffins

Name: Berry granola muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 200 g Dorset Cereals Berry Granola Breakfast Cereal; 125 g plain flour; 100 g spelt flour (or use another 100g plain flour); 100 g light brown soft sugar; 2 tsp baking powder; 1 tsp ground cinnamon; ½ tsp fine sea salt; 2 medium free range eggs; 150 ml sunflower oil; 150 ml natural yogurt; 1 ripe banana, mashed; 150 g frozen raspberries, defrosted and roughly chopped

Liberate the contents of your cereal bowl! With granola in the batter and on top, these muffins make a great option for breakfast on the go or an afternoon pick-me-up. A state of the art tin, John Lewis Classic Non-Stick Muffin & Cupcake Tin, 12 Cup ensures they won’t stick when they come out of the oven.

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5 plant varieties

Makes12
CourseSnack
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g Dorset Cereals Berry Granola Breakfast Cereal
125g plain flour
100g spelt flour (or use another 100g plain flour)
100g light brown soft sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp fine sea salt
2 medium free range eggs
150ml sunflower oil
150ml natural yogurt
1 ripe banana, mashed
150g frozen raspberries, defrosted and roughly chopped

Preheat the oven to 200ºC, gas mark 6; line a 12-hole muffin tin with paper cases. In a large bowl, mix 100g of the granola with both flours, the sugar, baking powder, cinnamon and salt.
In a jug, whisk together the eggs and oil, then stir in the yogurt and mashed banana. Add to the dry ingredients and stir until just combined. Finally, fold through the raspberries.
Divide the mixture evenly between the cases and sprinkle the remaining 100g granola over the top. Cover loosely with a large sheet of foil to prevent the granola from catching, then bake for 15-18 minutes, until a skewer inserted into the centre comes out clean (cook for 2-3 more minutes if needed). Cool for 5 minutes, then remove from the tin and cool completely before serving. The muffins can be stored in an airtight container for 2-3 days.

Cook’s tip

Spelt flour

Made with spelt, an ancient grain, this flour has a distinctive, nutty flavour. You can swap it with plain flour in cakes and biscuits, or mix the two as in this recipe.

Typical values per item when made using specific products in recipe