Berry Breakfast Muffins

Cooks In
Cooking Time 35 mins


150g of your choice of Scotty Brand Berries
4 tbsp of honey
120g pureed apple (you can pick this up in the baby food section!)
150ml low fat natural yoghurt
2 medium eggs
40ml rapeseed oil
1 tsp vanilla essence
100g plain flour
200g rolled oats
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
1.5 tsp cinnamon


  1. Preheat your oven to 180' and line a 12-hole muffin tray.

  2. Mix together all of the dry ingredients in a large bowl then add the wet ingredients and mix with a whisk until combined.

  3. Gently mix in the berries (if using cherries destalk and deseed, if using strawberries chop into quarters and remove the leaves). For the perfect consistency and sweetness, use a combination of cherries, raspberries and strawberries!

  4. Spoon into the muffin tin and then bake for 20-25 minutes or until golden.

  5. Leave to cool and then enjoy!

  6. These will keep in an airtight container for 3/4 days and you can freeze for up to 3 months!

This recipe was created & photographed by Kirstie’s Kitchen.


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