Breakfast muffins recipe

Breakfast muffins recipe


Makes 12. Preparation time 15 minutes. Baking time 20 minutes.

2 eggs
juice and zest of 1 lemon
1 teacup (200 ml) coconut or olive oil
2 tablespoons honey
3/4 cup castor sugar
2,1/4 cups flour
2 heaped teaspoons baking powder
pinch of salt
1 cup grated carrot
1/2 cup grated apple
1 cup desiccated coconut
1/2 cup raw nuts or raisins (ora mix)


• Preheat the oven to 180°C. Grease a 12-cup muffin pan.

• With an electric beater, mix the eggs, lemon juice and zest, oil and honey until smooth, then add the sugar. Sift in the flour, baking powder and salt and lightly mix until just combined.

• With a large wooden spoon, stir in the carrot, apple and coconut Add the nuts or raisins last.

• Spoon the mixture into the muffin pan and put in the oven. After 5 minutes, turn the oven down to 170°C. Bake for 15 minutes or until a skewer inserted in the centre comes out clean.

• Cool on a wire rack and pack in an airtight container or freeze individually in ziplock bags. These muffins will stay fresh and moist at room temperature for 5 days.

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