Breakfast muffins

Can you believe there are 9 fruits and vegetables stuffed into these little muffins? Let me tell you, that fact makes it soooo easy to justify cake for breakfast! But they’re amazingly delicious, pretty filling, and only 191 calories each – so not a terrible option for something sweet and decadent, or breakfast on the run. A big shout out to Smitten Kitchen for the recipe – mine is an adaptation of an adaptation, which is pretty much the joy of cooking: no one does things exactly the same, and that diversity is beautiful. 

This recipe yields 16 small muffins, which is perfect for me because I have one with coffee an hour or so after a bowl of Weetbix and berries, but making 8 larger muffins to have as a full breakfast is a viable option, as well. Just adjust the cooking time, and start checking on them afyer about 30 minutes. They’re a super moist muffin, but a skewer should still come out clean.

Ingredients

1.5 Granny Smith apples, grated 

1 large carrot, grated 

225g can crushed pineapple, drained well

1/3 cup dessicated coconut

1/4 cup dried fruit (I used a mix of dried apple, beetroot, craisins, blueberries and sultanas)

Finely grated zest of 1 lemon

2/3 cup raw sugar

2/3 cup vegetable oil

2 large eggs

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

1 1/4 cups self raising flour

2 tablespoons  pepitas

Method

  1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases.
  2. Place apple, carrot, pineapple, coconut, dried fruit, lemon zest, sugar, spices and oil in large bowl. Add eggs, and stir to combine.
  3. Add flour, and mix very gently.
  4. Fill paper cases to about 3/4 capacity, and sprinkle with pepitas, making sure to save some for the next batch.
  5. Bake for 20 minutes, or until an inserted skewer comes out clean. Let cool in pan for 5 minutes, and transfer to a wire rack. Repeat with remaining batter and pepitas, remembering that cooking time will be slightly less due to a smaller amount of muffins being cooked in the pan the second time around
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Warm Potato Salad with Roasted Cream Cheese

Hands up who knew you could roast Philadelphia cream cheese into crispy little chunks? Me either! But you can, and they add a novel saltiness to a warm potato salad, making any meal a little different. Shout out to the Simply Heaven Philly cookbook that I stole from my sister for the idea!

Ingredients

3 medium potatoes, diced

2tbs white wine vinegar

2tbs olive oil

1tsp wholegrain mustard

1/2 tsp sugar

125g block cream cheese, broken into 2cm pieces

1 bunch asparagus, sliced

200g green beans, trimmed

250g cherry tomatoes, halved

100g baby capsicum, sliced

1 bunch broccolini, trimmed

Salt and pepper, to serve

Method

  1. Combine oil, vinegar, mustard and sugar and mix well.
  2. Preheat oven to 200C. Line a baking tray with foil, spread out potatoes and drizzle with half of the oil mixture. Roast for 20 minutes on top rack.
  3. Arrange remaining ingredients on another prepared tray and drizzle with the remaining oil. Roast for a further 20 minutes.
  4. Remove vegetables from oven and carefully combine in a large bowl. Season well and serve.

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