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Healthy Breakfast muffins

I’ve been wanting to try this for a while now and it’s something a little different. I love them warm with a little bit of lemon curd :

150g self raising flour

55g polenta

2tsp baking powder

40 g caster sugar

35g pumpkin seeds

35g sunflower seeds

Zest and juice of 1 lemon

150ml buttermilk

1 egg beaten

40g butter melted

Now you have all your ingredients ready turn the oven to 200′c fan 180′c gas 6

And get a 24 mini hole muffin tin ready with little paper cases ( little muffin cases)

Put all the dry ingredients into the bowl along with the lemon zest reserve a handful of the seeds and put to one side for sprinkling on top before baking.

Melt the butter and when slightly cool add the lemon juice,buttermilk and egg, make a well in the centre of the dry mix and pour in the butter mix and stir altogether till all combined then add to your cases I found it was about a good heaped tsp per case. Sprinkle the remaining seeds on top and then bake in the oven for 20-25 mins until just golden.

I like to serve mine warm so if you need to just warm them back up in the oven for 5-10 mins before serving at breakfast.

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