food

Breakfast muffins

Breakfast muffins

  • Ingredients
  • 400g (14oz/4 cups) ground almonds

  • 2 teaspoons ground cinnamon

  • 8 eggs, whisked

  • 2 teaspoons vanilla extract finely grated zest of 1 orange

  • 450g (1lb/scant 2 cups) mashed overripe banana

  • 200g (7oz/1.⁄. cups) dried cranberries

  • 350g (12oz) carrots, finely grated in food processor

  • 1 tablespoon pumpkin seeds, to garnish

Ingredients

  • 400g (14oz/4 cups) ground almonds

  • 2 teaspoons ground cinnamon

  • 8 eggs, whisked

  • 2 teaspoons vanilla extract finely grated zest of 1 orange

  • 450g (1lb/scant 2 cups) mashed overripe banana

  • 200g (7oz/1.⁄. cups) dried cranberries

  • 350g (12oz) carrots, finely grated in food processor

  • 1 tablespoon pumpkin seeds, to garnish

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Method
  • Preheat the oven to 180ÅãC fan/400ÅãF/ Gas 6. Line a muffin tin (pan) with paper cases. In a large bowl, combine all the ingredients and thoroughly stir together, making sure all the ingredients are incorporated.
  • Transfer the batter to the muffin cases and sprinkle each with pumpkin seeds. Bake for 30 minutes or until cooked through and the centres spring back when lightly pressed. Remove from the oven and allow to cool.

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