Breakfast

Healthy Breakfast Muffins

recipe image

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.
Ingredients:

  • 75 g wholemeal flour
  • 50 g hazelnuts or other nuts chopped up small.
  • 50 g other dried fruit such as cranberries.
  • 125 g plain flour
  • 75 g brown sugar
  • 2 large eggs, separated
  • Substitite 50g of the rolled oats for 50g dessiccated coconut.
  • 200 g rolled oats
  • Add 50g currents to the mixture for a fruity muffin.
  • Other ideas:
  • 2 bananas, mashed
  • Add 50g chocolate chips of your choice for a naughty but nice breakfast muffin.
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 tsp baking powder
  • 3 tbsp sunflower oil
  • 125 g blueberries
  • 250 ml milk

Instructions:

  1. In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
  2. Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
  3. In a separate bowl whisk the egg whites until soft peaks form.
  4. Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
  5. Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
  6. The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

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