Breakfast muffins

Ingredients

Wet:

• 70g coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
• 1 large egg , at room temperature (~55g/2oz)
• 160ml milk , at room temperature - full fat best (low fat and non-dairy ok too)
• 80g yogurt , plain/unsweetened
• 175g honey (or maple syrup)
• 1/2 tsp vanilla extract

Dry:

• 100g wheat germ (best) OR 1 1/4 cups (80g) wheat bran
• 180g wholemeal flour
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 1 tsp baking soda , sifted if lumpy (or 3 tsp extra baking powder) - Note 4

Add ins - CHOOSE ONE:

• 250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
• 2 cups diced fresh fruit (not watery) - like apples, pears
• 1 1/4 cups dried fruit, nuts, choc chips etc

Directions

1. Preheat oven to 190°C (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
2. Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
3. Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
4. Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
5. Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
6. Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.