so I am and have always been a muffin fan.. when I worked in london everyday started with a muffin - if I was feeling flush it would come from Megans on the kings road - the best raspberry muffin I have ever had - not so flush then one from any coffee shop I decide to walk in that day!
Country life breakfast's are different.. there is no coffee shop, or delicatessen - I have to make my own coffee and breakfast. I was intolerant to milk when I was born so breakfast has always been a tough meal for me.. can't eat cereal - toast is dry without butter and who has time to make anything else. I also can't do yogurt - the smell makes me gag! I've been surviving off crumpets & peanut butter and the odd bowl of coco pops mixed with strong black coffee.. the same dull thing every single day!
so as the boy and I are, as always, on a health fix.. I googled healthy breakfast and ta da - found theses!
I couldn't believe theses puppies only have 6g of fat in them and only 1g of saturated fat - crazy! they also happen to be incredibly easy to make - trust me I'm not a patient baker - especially on a monday night! I followed the recipe but used my mixer so mixed up all the wet ingredients first then added in the flour and sugar and mixed just a little till combined. amazing! As you can see theses batboys aren't muffins! I didn't have a muffin tin to hand so had to improvise - I think they'd be better as muffins - but as healthy recipes go really really yum!
5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest ½ lemon and 1 tsp juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana with black skin (about 85g peeled weight)
284ml pot buttermilk
225g fresh blueberries
Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.
Nutrition Per serving
206 kcalories, protein 5g, carbohydrate 36g, fat 6 g, saturated fat 1g, fibre 2g, sugar 16g, salt 0.43 g
Recipe from Good Food magazine, March 2010.
If anyone else knows any other easy, healthy breakfast recipes I'd really appreciate it - I need to jazz up my breakie! savoury ideas more than welcome - prefer this to sweet really.. it isn't just me is it - breakfast is a tough one to be creative with!
Posted by Wellies and Vogue at 11:00