Monday, 12 October 2009

Breakfast Muffins

After popular demand and much nagging, I am finally publishing my recipe for breakfast muffins - they go like hotcakes in this household. They are healthy and nutritious and a lot faster to get down a child when in a hurry on a school morning than anything else!! Much better than the @^!#€%*&! in most cereal boxes.
The best way to make them is to have a digital scale so you can put a bowl on it and zero it each time you add an ingredient, add the wet stuff and Hey presto! another batch is made.

Double batch from original recipe - makes about 30.

Put the oven on 200 C (175 C if fan forced)

Mix all dry ingredients in a bowl
90 g (grams) plain flour (I use spelt to increase protein content)
110 g wholemeal flour (spelt again)
3 tspn bicarb soda
1/4 tspn salt
2-3 tspn ground cinnamon
60 g bran flakes (I prefer quinnoa flakes - available in health food shops if not elsewhere and even cooked quinnoa and used that this week - made them even more moist)
170 g dried fruit (anything goes here and have also substituted for fresh fruit or 50/50, apple bits this week made them more moist again)
120 g dark brown sugar
100 g white sugar
50 g seeds (I mix sunflower and pumpkin and even some linseed and sesame - great for calcium, zinc and iron levels)
30g chopped whole rye (optional - gives little crunchy bits in muffins and adds a little more roughage)

Mix following in separate bowl
3 eggs
500ml buttermilk (add juice of 1/2 lemon to sour = buttermilk)
100g melted butter (sometimes use good canola oil but that makes final batter more liquidy)

Mix wet and dry ingredients but be gentle with them.
I leave them to sit for 5-10 minutes so wet soaks through dry without over-mixing.

Pour into prepared muffin tin - either greased or paper liners.

Bake for 15-20 minutes.

Hey presto they are done! Good wholesome muffins that you can give your kids without thinking twice. Mine float them in yogurt for a little variation.
Notes:
You can reduce the sugar level.
You can add vanilla too - add 2 teaspoons to liquids or vanilla sugar to dry ingredients.
Make sure the mixture isn't too liquidy - if it is just add more flour - should not be runny but if it is bake it longer so everything sets.
Experiment! Add more seeds or fruit - the recipe can take it.
Each batch I make is different depending on what flour I have available and what dried fruit I use - the dried cherries, apricots and cranberries have been very popular.

Welcome to good, wholesome and yummy breakfasts that can be eaten on the run if need be!

Edited to say they should be baked in a muffin tray because the mix is initially very runny.

4 comments:

  1. Michelle (aka nagging Aussie)12 October 2009 at 10:55 pm

    Wow - I guess, strictly speaking it is still Oct 12 in Sweden so you just made it ;)
    Will you answer my questions too?
    Thank you,
    Mx

    ReplyDelete
  2. Jeepers creepers!! Yes it is still the 12th here and I thought I was good getting it to you finally. Questions?? Ohhh let me look at them again - missed them. Will have to wait until tomorrow. ;-)

    ReplyDelete
  3. I dare not ask for a photo - might just use one I have :)

    ReplyDelete
  4. great! going to try these this weekend. not much of a baker but the idea of breakfast muffins for those crazy mornings is super... cant believe I had never thought of that.

    ReplyDelete