Quick Breakfast Muffins
I’m always looking for something different to make for breakfast, especially for our little daughter, who, understandably gets a bit fed up with the same thing day after day.
Actually it’s not that boring, she might have boiled eggs, chocolate porridge (with raw cacao and carob),
“Pukkolla” or blueberry & banana pancakes (at the weekend)
But she’s nearly four, knows her own mind and likes variation!
We all loved these carrot & oat muffins which made more than we needed for one breakfast so I’ve frozen the rest for another day.
I made them the night before then warmed them up for 5 minutes the next morning.
David and our daughter had goats butter and my mums marmalade on theirs, I had just butter. Coconut oil would also work well.
They took me 15 minutes to get them in the oven and 20 minutes to cook. I think that’s quick enough to do in the evening whilst waiting for supper to cook, what do you think?
Original recipe from www.kitchentreaty.com/hearty-spiced-muffins
Organic ingredients where possible please!
1 cup of Spelt flour
1 cup of whole grain self-raising flour
1 cup of large rolled oats
2 tsps baking powder
Pinch Himalayan pink salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 cup of milk – almond milk or oat milk
1 large egg
1/3 cup olive oil
1 large apple grated
2 cups grated carrot (this was approx 3 medium carrots for me)
1/4 cup dried cranberries (or raisins, gojiberries etc)
12 muffin cases
Oven temp 160
Whisk the egg, milk and oil in a small bowl.
In a large bowl mix the flours, oats, baking powder, salt, spices
Add in the grated carrot and apple.
Stir in the egg mixture.
Add the cranberries and mix until all the ingredients are fully combined.
Spoon into the muffin cases (in muffin tray)
I found about two dessert spoons in each case worked out right for the amount of mixture.
Bake for 20 minutes (or until a toothpick or skewer comes out clean)