Breakfast muffins

I love a muffin! Sweet or savoury, they are filling and can be either a meal or a snack. Muffins aren’t really done here in the Netherlands. You see them occasionally and if you see them, its like super standard (boring) flavours, blueberry or chocolate.

I was thinking of what I could take in to my colleagues that would be filling and healthy, well as healthy as I make anything. I was thinking maybe a carrot cake in a muffin or something similar and came across a recipe for Morning Glory Muffins, naturally I’ve taken it, adjusted it and changed it. Heres my creation, Breakfast Muffins, approved by my Dutch colleagues, who now look forward to Mondays or as they now call it ‘cake day’. I have created Monday monsters, if I fail to bring something in on a Monday, I get looks and ‘What? No cake?!’. I don’t mind but I feel like it goes to show how much I’ve changed my office but I am truly grateful that I am no longer asked if it’s my birthday.

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Breakfast Muffins

Makes: 12 large muffins   Prep time: 30 mins Bake time: 25 mins per batch Total time: 80ish mins

Ingredients:

  • 1/2 cup (75g) raisins
  • 1/2 cup (120ml) orange juice
  • 2 cups (260g) plain flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ginger
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup (35g) ground flax (optional)
  • 1/2 cup (64g)  chopped pecans
  • 3 large eggs
  • 1/2 cup (100g) packed dark brown sugar
  • 1/4 cup (85g) honey
  • 1/3 cup (80ml) vegetable or sunflower oil
  • 1/3 cup (60g) pear butter or applesauce
  • 1 teaspoon vanilla extract
  • 2 cups (260g) shredded carrots (about 4 large)
  • 1 cup (140g) grated apple (I did 2 apples)

Now to make these delicious muffins:

1. In a saucepan, combine the raisins and orange juice and bring to the boil and allow to boil until the liquid has evaporated, this will take 3-5 minutes. Set to the side.

2. Whilst your raisins are plumping up, grate your apples and carrots. I wont lie, this is time consuming and the least exciting part of making this recipe. If I had been clever I would have used the grating attachment on my food processor, needless to say I didn’t even consider this option.

3. Preheat your oven to 425°F (218°C) and line a 12-count muffin pan with cupcake liners.

4. In a medium bowl, whisk the eggs. Add in the brown sugar, honey, oil, pear butter/applesauce and vanilla together until combined.

5. To the wet mixture add in the dry ingredients, flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until just combined. Now add in the raisins, carrots, and apple. Fold everything together gently just until combined and no visible flour remain.

6. Spoon the batter into liners, filling them 3/4 of the way full. Bake for 5 minutes at 425°F  (225°C), keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

I doubled the recipe and made 24 delicious cupcakes.

Notes: I used my pear butter because I have it and it added loads of amazing flavour, you can use applesauce but I seriously recommend pear butter for something a bit special.

I hope you enjoy these as much as much as my colleagues did!

Remember to share for with your friends, family or colleagues 🙂

 

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