Fruity muesli breakfast cakes
An easy treat ideal for breakfast in bed this Mother’s Day.
My confidence in the kitchen has been growing recently (over the last couple of months I’ve made iced shortbread biscuits, a sponge cake and cake pops).
I decided to take my baking up a notch last weekend and attempted my own recipe for fruity muesli breakfast cakes – a delicious and wholesome breakfast in one baking case and an alternative to muffins, pastries or toast. They’re also a healthy alternative to traditional sponge cupcakes.
It was fun to get my children involved and encourage them to think about healthy eating in the process.
These breakfast cakes can be served warm or at room temperature.
Eat them as they are or with a dollop of yoghurt on the side. Either way, they’re yummy!
These breakfast cakes taste great and the beauty of the recipe is that it’s easy to follow. So if you’re angling for breakfast in bed this Mother’s Day, your other half can’t go far wrong with these! This recipe makes about 20 cakes.
Please note: I was sent a free box of Jordans Nut and Seed Muesli with which I created this recipe.