Chickpea, red pepper, egg & feta hash
Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day
Spiced carrot & apple muffins
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 9
Skip to ingredients
- 100ml rapeseed oil
- 100ml natural yogurt
- 50ml runny honey
- 2 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 1½ tsp ground mixed spice
- 1 applegrated
- 1 carrotgrated
- 50g sultanasraisins, chopped nuts or seeds (optional)
Nutrition: Per serving
- kcal234
- fat13g
- saturates1g
- carbs23g
- sugars6g
- fibre1g
- protein4g
- salt0.7g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
step 2
Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
