Kick-Start Breakfast Cakes
Bake a batch of these power-packed muffins for lunchboxes or a weekend brunch treat. If you don't have feijoas use diced apple or pear instead. For a gluten-free version use rice bran instead of bran flakes.
Annabel Langbein Media
- Prep time:
- 20 mins
- Cook time:
- 25 mins
- Makes:
- 16
- 1 cup milk
- ¾ cup soft brown sugar
- 3 tbsp butter or coconut oil
- 3 tbsp honey
- 2 eggs, lightly whisked
- 3 feijoas, peeled and finely chopped, or 2 apples or pears, peeled, cored and finely chopped
- 1 ripe banana, mashed
- 1 tsp baking soda
- 1 cup bran flakes or gluten-free bran such as rice bran
- 1 cup ground almonds
- ½ cup chia seeds
- 1½ tsp baking powder
- 3 tsp cinnamon
Preheat oven to 180°C fanbake and grease a 16-hole muffin pan.
Heat the milk, sugar, butter or coconut oil and honey in a pot or in the microwave until the sugar has dissolved. Whisk in the eggs and then stir in the feijoas, apples or pears and the banana and baking soda. Combine the bran flakes, ground almonds, chia seeds, baking powder and cinnamon and stir into the milk mixture.
Spoon into prepared muffin pans and bake until cooked through and set (20-25 minutes).
This recipe is from my winter annual Annabel Langbein A Free Range Life: Winter Goodness. For more great winter recipes buy it from my online shop.
leave a comment
You must be logged in to add comments, click here to join.
3 comments