Despite the huge range of breakfast cereals available these days in the supermarket, I sometimes feel that although it is the most important meal of the day, breakfast can be a little samey.
A few days ago I decided to inject a little bit of excitement into it. As I trawled through the internet looking for inspiration, I came across a lovely recipe for healthy breakfast muffins – PERFECT.
They were so simple to make and tasted absolutely delicious, particularly served with thick Greek yoghurt. Because I didn’t have all the ingredients to hand (and I must admit some of them are quite expensive), I modified the recipe slightly, using self raising flour, demerara sugar and an egg. The result was still a very yummy alternative to breakfast cereal.
Lemon & Poppyseed Breakfast Muffins (Makes 8)
2 mug flour
2 tbsp sugar
1/2 mug oat milk
3 tbsp poppy seeds
2 tbsp apple sauce
2 tbsp lemon zest
2 tbsp lemon juice
1 tbsp coconut oil
1 tsp vanilla extract
Pre-heat oven to 160 degrees celsius. Mix all ingredients together well in a bowl and divide between 8 cases or a muffin tin. Bake in the oven for 35 mins but do not open the door at any time! Remove and allow to cool. Store in a container for up to 2 days.