Cinnamon Breakfast Muffins
This is a muffin thatjustmakes the cut into breakfast-land in my books.
It was sweet but not too sweet.
(By his kind of thing, he is referring to wholesomeness masquerading as a muffin.
RecipeTin MealsBoss Chef Stephen
Or, a muffin masquerading as wholesomeness.
Hes a burley northern English lad.
I dont know why, but I feel that explains a lot, in reference to these muffins. )
PS This is Stephen.
He is one of the funniest people I know.
He has been known to have me collapse on the floor laughing!
RecipeTin MealsBoss Chef Stephen
you could literally use anything you want, or even seeds like pepitas and sunflower seeds.
I like raisins over sultanas and currants because theyre bigger and plumper!
And I feel like the earthy flavour of walnuts just works in this whole breakfast muffin.
One of the funniest people I know!
I use desiccated coconut which is the really finely shredded coconut.
Shredded coconut (the fine strands) will also work but flakes will be too large.
Granny Smith apple This is my choice of apple because I like that its tart-sweet.
But any colour and variety of apple will work here.
Use a medium to large one.
We need 1 1/4 cups of shredded flesh, including the juices.
Theres extra nutrients in the skin!
Carrot This recipe calls for 2 cups shredded carrot.
As wth the apple, dont tightly pack the cup to measure and dont peel!
But there are still some options, which is always nice!
Wholemeal flour Also known as whole-wheat flour, it has more nutrition in it than plain white flour.
Though you’re free to use regular flour if thats what youve got!
you could reduce down to 1/2 cup but expect the crumb to be a touch less soft than ideal.
Also, if you use white sugar instead of brown sugar, dont substitute the orange juice with milk.
So dont substitute both).
Baking soda (aka bicarbonate soda) This is what makes the muffin rise.
Its not a big deal though and wouldnt stop me from making it!
Cinnamon powder The main spicing for the batter and also gives the muffin a gorgeous warm brown colour!
Ginger powder Extra spicing so not essential.
Substitute with all spice, pumpkin spice or similar, or just leave it out.
Oil Any neutral flavoured oil is fine here.
Its not critical, and you cant taste it.
But the actual muffin batter part is super duper easy!
The add-ins
Toastthe walnuts for 8 minutes in a 190C/375F (170C fan-forced) oven.
Its especially important if your walnuts are a little on the stale side.
Chop Cool the walnuts on the tray then roughly chop.
Gratethe carrots using a standard box grater.
I dont peel the carrots.
Gratethe apple as well.
Again, I dont peel!
Now onto the batter!
The batter
Dry Whisk the dry ingredients in a large bowl to combine.
Wet Whisk the wet ingredients in a separate bowl until combined.
Whisk dry before the wet ingredients.
It matters what if its all baking soda that gets stuck to the whisk?!
Add wet into dry Pour the wet ingredients into the dry ingredients bowl.
Add-ins Then add all the add-ins.
The carrot, apple, fruit and nuts.
Mixwith a rubber spatula just until you’ve got the option to no longer see flour.
Prevent screen from sleeping
Fill Fill the holes in a muffin tin sprayed with oil or lined with muffin cases.
You dont need to worry about overflow with these muffins, they will rise and dome.
An ice cream scoop with a lever is a fast way to fill muffin tins evenly and neatly.
Dont skip the cooling time.
But I highly encourage experiencing these at least once with a smear of lightly salted butter.
Dont make a run at spread rock hard butter on this soft muffin, youll smush the crumb!
Fitting for so many purposes!
And a great shelf life of 5 days.
Nagi x
FAQ Wholesome Cinnamon Breakfast Muffins
Can I make these gluten free?
How long will these muffins stay fresh?
It has a great moist, soft crumb so the shelf life is excellent.
Always best served at room temperature!
Can I make these nut free?
Substitute the nuts for seeds like pepitas or sunflower seeds, or use more dried fruit.
Can I use more fresh fruit instead of the raisins or other dried fruit?
If you want a fresh fruit muffin, try myApple Muffins,Mango MuffinsorBlueberry Muffins.
Can I make this without coconut?
Just leave it out and add 1 tablespoon extra flour!
I dont have baking soda.
Can I use baking powder?
Use 5 1/4 teaspoons.
You need more because baking soda is ~3x stronger than baking powder.
But it wouldnt stop me from making it!
You say the orange juice can be substituted with milk.
But doesnt baking soda need an acid to activate it?
Brown sugar has acid in it too, and we use brown sugar in this muffin.
So its ok to use milk instead of orange juice!
Can I use self raising flour?
However, the muffin will not rise quite as well.
Thats why I if you dont bake regularly, I recommendchecking your baking powder is still good.
Living life to the max in his Golden Years.
