Blueberry Breakfast Muffins

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Thanks to a friend of mines “Cheeky Child” for requesting a muffin recipe. I’m not a baker, like I’ve mentioned before so I had to dig. I came across this recipe from Olive Magazine, but I had a few ingredients lacking. I decided to wing it. I’m not good at sticking to recipes but I believed it would work nonetheless. I also realized that when I was packing the ingredients away I hadn’t used the sugar I’d taken out. I had a dejavu moment and thought surely not. Did I forget the SUGAR like I did with the rusks? I rechecked the recipe and sure enough there is no sugar. The sweetness comes from the fruit used. If you like sweet things this won’t work for you. You may need to add sugar. We enjoyed them with coffee and my raspberry jam ( See previous post) and I thought that was enough sweetness for me, Brian thought they could do with more. The jam did the trick. Add whipped cream if you want to be fancy.

Replacement ingredients –

– I didn’t have dried apricots so I used cranberries – I didn’t have flaxseed so I used almond flour

– I used 100g blueberries and raspberries instead of the suggested 70g blueberries

– I didn’t have rapeseed oil ( Canola oil) so I substituted it with melted coconut oil

– I used full-fat yogurt

So as you might imagine I really had to hold my thumbs for this one to work ????. Or you can just go ahead and follow the link attached https://www.olivemagazine.com/…/blueberry-breakfast…/

Blueberry Breakfast Muffins

Cook Time 25 mins

Instructions

  • Ingredients list. Quantities to follow in photos below. Preheat oven to 170°CLikeCommentShare
  • Place 3 Tbls of dried cranberries in a blender and Boil the kettle
  • Add 4 Tbls of boiling water to cranberries and blitz
    This is what they looked like after the blitz
  • An a separate bowl add 200g self-raising flour, 50g almond flour and 1/2 tsp bicarbonate of soda. Wisk to incorporate all ingredients and to get rid of any lumps I the almond flour. Tip I keep mine in the freezer
  • Melt 6 Tbls of coconut oil in microwave for 30 seconds. Must not be hot, just melted
  • Lightly wisk 2 eggs,
    Add 150ml of yogurt to eggs
    Wisk
  • Add the 6 Tbls of coconut oil to egg and yogurt mix. I measured out the melted oil as it appeared to be more after melted. It was quite oily and looked like it was going to split.
  • Add oil mix to flour mix and add the blitzed cranberries. Mix with spoon so that all ingredients are blended well together. The mixture is quite thick
  • Add frozen berries & Reserve a few for decorating the top
  • I filled 8 containers. Line the muffin tin with paper cup cake cases . The 2 little Wombles in the front are bigger than the ones in the pan. I wanted to see how they would perform. You can fill 10 cup cake papers perfectly as suggested in the Olive Magazine, sprinkle them with oats (about 1 Tbls for all muffins) and extra fruit
  • Bake for 25 min in preheated oven at 170°C
  • Don't they look gorgeous
Course: Breakfast
Keyword: Muffins, Sweet

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