Happy Monday and this week instead of just one muffin, I’m going to offer a muffin a day.
Let’s call it Muffin Week C:
I said quite some time ago that I wasn’t a huge muffin fan but this winter I really put some effort into making quite unique ones each week for all of us to grab and go.
I’m now a muffin lover and the reason is I’ve made a series of breakfast treats that don’t make you feel as if you’ve eaten a piece of cake (not that that would be a terrible thing but…not everyday).
This week is all about my favourites BUT if you are still not a muffin convert I posted a really awesome hot cereal (in the slow cooker) that is thanks to my mate Cindy who get very creative while trying to keep her competitive, athlete daughter fed right.
I started with; 2 med apples (grated, don’t peel though), 4 cups bran, 2 cups flour, 100 grams of ground almonds, 1 cup rolled oats, 2 tsp. baking soda, 1/2 tsp cinnamon and 2/3 cup brown sugar.
Have your favourite toddler mix with their hands.
Add 2 cups yogurt, 2 eggs and 1 cup raisins.
Now I wanted these to look pretty too so I cut squares of parchment paper (4 inchesX 4 inches).
I pressed them into my standard muffin tins with a juice glass.
Filled 18 in total and baked for 20 minutes at 350.
Ta da! Now that is a dense muffin that will get you through the morning.
How about I bring the food stylist in to fix the shot?
Tomorrow, coconut and pineapple are on the menu, see you then.