Breakfast Muffins

Not something quite new....but very tasty! With the early spring glut of eggs from all our feathered friends we are having fun creating new twists on good food....here is another favourite.

Rebel Breakfast Muffins

Ingredients:

Spring onion, mushrooms & red nnion chopped fine (or anything you have)

Cheese 1 cup grated (smoked or strong goat cheese is lovely)

Fresh coriander, parsley, basil etc. diced

Finely chopped sea weed flakes

Bonita Tuna or other fish – 1 cup flaked (optional) 

Eggs 6 to 12 beaten with 2 tbsp milk, black pepper & sea salt to taste

Instructions:

Preheat oven to 200C

Grease your muffin tin – best to not use papers, they stick!

Sauté the veg lightly in olive oil for 5 to 7 minutes, then add the vegetables along with cheese, tuna etc. into a large mixing bowl, pour beaten egg mixture over top – then lightly stir by hand to blend. Place muffin pan on the center rack of preheated oven - bake for 22-27 minutes or until muffins are golden to light brown (they will puff up). 

Let muffins cool for a few minutes before removing from the muffin pan – then turn out onto a board or plate to cool down a bit before eating. Can be stored in the fridge for a couple days – seem to freeze ok, but nicest when fresh with a piece sourdough toast......

Rebel Breakfast Muffins 

Walnut Apple Muffins - Lovely Autumn Treat!

Today has been a busy one for me - I did manage to get in some cooking though - this is my one favourite activity that I find so relaxing, or perhaps fulfilling is the best word to use here. On the days I don't cook I feel as if something is missing.

And no, it doesn't seem to matter that right now I am fasting and not eating solid foods - I still love to create these dishes in the kitchen and see how they turn out. I always thought it would bother me, but I am must be made of stronger stuff! Once my mind is made up, that is it, I see something through to the end.

Well, today I made some hazelnut butter which always turns out lovely - this is such an easy nut butter to make. I mean you hardly have to do anything - lightly roast the hazelnuts in the oven for 9 minutes, rub the skins off and then buzz them in the blender for a few minutes.

Voila! There is the most wonderful nut butter you can ever imagine - I have enough for the next couple of  weeks on hand right now and hope to make some nut butter cookies with it next week. Or maybe some other new recipe?

Then later today I decided to use up some goat's milk in the fridge and make muffins (I had already made bread in the morning). I wanted a nice rich taste for this time of year and settled on walnut and apple with lots of spices thrown in for good measure.

At this point I am so used to baking I just start throwing ingredients in and get going with the recipes! For these muffins I used white and whole grain spelt flour, 1 cup of ground linseeds, the usual baking soda, salt, cinnamon, apple sauce, milk and maple syrup.

This was such a simple little recipe and whipped up in minutes - they were done in 18 minutes and of course smelled great!. Got a thumbs up from my little girl and the dog who got the one that hit the floor!

April

Walnut apple muffins