Breakfast muffins

Step 1

Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.

Step 2

In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries.

Step 3

Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.

Step 4

Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.