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Fruity Nut Muffins

This autumn, enjoy a healthy breakfast muffin with mixed nuts, and fruits, let your taste buds inspire you.


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  1. ¾ cup wholemeal self-raising flour
  2. ½ cup white self-raising flour
  3. ¾ cup nuts, fruits, seeds, chopped coarsely
  4. ½ cup vanilla yogurt
  5. ½ cup milk
  6. ¼ cup honey
  7. 1 egg
  8. ¼ cup olive oil
  9. 1 small pear chopped


  1. muffin pan
  2. muffin paper cases


  1. Combine and mix flour with nuts
  2. Turn Ventray Stand mixer to medium low speed, whisk yogurt, milk, honey egg and oil.
  3. Add in flour nut mixture to Ventray mixer bowl, whisk until combined, Fold in dried fruits and pear
  4. Spoon muffin batter into each cases, sprinkle extra nuts and fruits

Oven Directions

  1. Preheat oven to 350°F, line muffin pan with paper cases
  2. Bake muffins for 18 minutes or until toothpick tested



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