Blog :: Ramblings of a health nut

Breakfast Muffins

Posted on 08 Apr 2011 by maisha (posted in: blogs)

Ashley's buckwheat bakes have had me drooling for a while now! She has both microwave and oven baked versions, but these beauties really got me going. Muffins for breakfast? Yes, please! The appeal: healthy, delicious, versatile, portable, and can be made ahead in the weekend to safe time during the week. So I set out to experiment and make my own buckwheat muffin bakes.

The next step was to try a different grain: barley. I love plain cooked barley, I love barley bread. It was only the next logical thing that I make barley muffins. Besides, barley is packed with fiber!

Compared to the buckwheat muffins, the barley muffins had a airier texture and more crumble to them. I found the buckwheat bakes to be rather dense and moist (perhaps because I added both mashed banana and cottage cheese). Both were delicious! My recipes are a bit different than Ashley's. If only because I eat eggs and dairy and as such often incorporate them into my baked goods.

You are in luck today, because below you will find not one, but two recipes ^^ May I suggest you slather these muffins with some light cream cheese and peanut butter/ nut butter?! To.Die.For.

Buckwheat Muffin Bakes (makes 6 muffins or breakfast for two)

Ingredients
*DRY*


  • 80 g (1/2 c) ground buckwheat groats (I use my coffee bean grinder, it works like a charm!)
  • 20 g (2 heaping tbsp) Aman Prana coconut flour (for extra fiber!)
  • 15 g (1 tbsp) ground flaxseed
  • 1/4 tsp baking powder


*WET*


  • 1 free-range egg
  • 100 g (1/2 c) low-fat cottage cheese
  • 1 banana, mashed
  • 100 mL (1/3 c + 1 tbsp) skim milk



Method


  1. Mix the dry ingredients together in a small bowl.
  2. Mix the wet ingredients together in a separate bowl.
  3. Add the wet to the dry and mix until incorporated.
  4. Divide batter over 6 lined muffin tins and bake until firm (20-30 minutes).



Barley Muffin Bakes (makes 6 muffins or breakfast for two)

Ingredients
*DRY*


  • 80 g ground barley
  • 20 g (2 heaping tbsp) Aman Prana coconut flour
  • 5 g (1/2 tbsp) poppy seeds


*WET*


  • 1 free-range egg
  • 50 g (~ 2 tbsp) creamy coconut-flavored yogurt (optional, you can sub with plain yogurt)
  • 100 g (1/2 c) low-fat cottage cheese
  • 1 tsp honey
  • squirt of lemon juice
  • milk to thin the batter (~ 60 mL or 1/4 c)
  • 1/4 tsp baking powder



Method


  • Same as for the buckwheat muffins ;-)

 

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