Set Me Up Breakfast Muffin Recipe
I've adapted this recipe from one that my son gave me. He has been a keen baker since he was in primary school and now we all look to him for ideas.
This quantities here provide 12 muffins. They are quite heavy and rich so I find that 2 muffins make for a great breakfast on the go. With protein in the nuts and egg, healthy fats in the coconut oil and nuts, and antioxidants in the berries, they really do set you up for the day.
They keep well in an airtight container. So if you make them on a Sunday you have got enough for the rest of the week....... that's if you can resist munching on them for snacks in between!
Ingredients:
2 beaten eggs or 2 tablespoons of ground flax seed mixed with 6 tablespoons of water
180g gluten free oats
140g ground almonds
1 teaspoon baking powder
140g butter or coconut oil
150g maple syrup or honey
125g of any berry fruits; blueberries, raspberries and cranberries work well
20g flaked almonds - they add a nice crunch but can be omitted
Instructions:
1. Preheat the oven to 180 degrees C.
2. Beat the eggs or combine the flax seed with water and let it sit for a while
3. Put all the dry ingredients into a bowl
4. Melt the butter (or coconut oil) in a pan, taking it off the heat as soon as it has melted. Stir in the maple syrup.
5. Add the melted mixture to the dry ingredients. Give it a rough mix.
6. Add the beaten eggs (or your flax seed mix)
7. Throw in the flaked almonds and berries
8. Spoon the mixture into 12 paper muffin cases in your muffin tray
9. Bake in the preheated oven for 25 mins.
Take them out of the oven and let them cool. Serve with more berries and Greek yoghurt or just munch on their own.
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