Monday, 7 August 2017

Breakfast Muffins

Breakfast, you've probably heard me saying before, is my favourite meal of the day. That being said my job sometimes has me up and out before 6am and I often just can't face it at that time of the morning. This is where breakfast muffins step in.

Breakfast Muffins recipe finished on table



Having a muffin for breakfast is hardly a new idea but it is a delicious alternative to sitting alone in the kitchen at 5:30am staring sadly at a bowl of porridge!

Whip a batch of these up the night before and chuck a couple in your bag ready to go. They also freeze nicely for those rare evenings when you just don't feel like baking!

Breakfast Muffins recipe ingrdients

Breakfast Muffins recipe cases in tin

For twelve muffins you will need:

100g butternut squash, finely grated (any kind of squash will work here, as would carrots or parsnips)
1 apple, coarsely grated
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp chia seeds
120g soft light brown sugar
75ml vegetable oil
2 eggs
1 lemon
120g self-raising flour
1/2 tsp bicarbonate of soda
1/3 tsp baking powder
1 tbsp rolled oats

Heat your oven to 180°c (remember to turn it down by 20°c if using a fan oven) and line your muffin tin with paper cases.

In a large bowl mix together the squash, apple, cinnamon, nutmeg, chia seeds, sugar, oil and eggs then finely grate in the zest of the lemon. Give it one more stir and then let it sit for 10 minutes to let the chia seeds expand a little.

Breakfast Muffins recipe oil in

Breakfast Muffins recipe ingredients in bowl

Breakfast Muffins recipe stirring

While the chia mix is doing its thing sift the flour, bicarbonate of soda and baking powder in to a different bowl.

When the chia mix has had its ten minutes stir the flour mixture in to the chia mixture until just combined.

Breakfast Muffins recipe flour added

Breakfast Muffins recipe ready for oven

Evenly divide the mixture in to the twelve paper cases and sprinkle a pinch of oats over the top of each muffin then bake for 15-20 minutes. You'll know the muffins are done when they have risen and are slightly springy on top.

Try your hardest to let them cool on a wire rack for at least ten minutes before tucking in and if you are going to freeze any make sure they have cooled completely before popping them in a ziplock back and into the freezer.

Breakfast Muffins recipe cooling rack

Delicious on their own, even more delicious (as is everything) with butter and the perfect accompaniment to a thermos of tea on your way to work!

As always, if you give these a go please let me know how you get on and tag me if they end up on your Instagram!

Breakfast Muffins recipe used bowls

What are your go to quick breakfast ideas? Let me know in the comments below!

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1 comment

  1. They sound - and look - amazing!
    I don't have time for breakfast either, I so want to try these! xx
    www.dreamsandlashes.com

    ReplyDelete

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