Breakfast Muffins (Make Ahead ) Recipe

Name: Breakfast Muffins (Make Ahead )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cereal, Sultana Bran; 3/4 cup boiling water; 2 2/3 cups self-raising flour; 1 cup brown sugar; 1 teaspoon ground cinnamon; 2 eggs, lightly beaten; 1 1/4 cups buttermilk; 1/2 cup natural yoghurt; 1/2 cup canola oil; 1/2 cup apricot, soft and juicy chopped; 1/2 cup chocolate chips, milk

Servings: persons

1
Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
2
Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
3
Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
4
Pour mixture into an airtight container and refrigerate overnight or for up to one week.
5
On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
6
Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
7
Serve warm or cold.

1862

kcal

Calories

145

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups cereal, Sultana Bran, 3/4 cup boiling water, 2 2/3 cups self-raising flour, 1 cup brown sugar, and more.

Yes, Breakfast Muffins (Make Ahead ) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Muffins (Make Ahead )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions