Carrot Ginger Breakfast Muffins – Sure Chef – Culinary Nutrition
Carrot Ginger Breakfast Muffins
December 20, 2014
1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you’ll have a fresh-baked breakfast.
Add additional time for cooling.
300gplain wholemeal flour
100gground flax seed
50grolled porridge oats, plus extra for decoration