Nutty breakfast muffins
"These are the muffins we were very proud of when the kids were small, packed full of wholemealy goodness and grated vegetables. We wish our children preferred these to the white-flour choc-chip version, but alas... The best thing about these is that you can use what you’ve got – seeds, nuts or grated vegetables – stick to starchy things like pumpkin, carrots, beetroot, parsnips or apples. You can also swap the orange zest for lemon, or use ground spices like cinnamon, allspice or nutmeg." – Alex Elliott-Howery and Jaimee Edwards
Recipe note: You’ll need a 12-hole muffin pan.
This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith.
Ingredients (9)
- 1 cup (160g) wholemeal flour
- 1 tsp baking powder
- 1 cup (150g) chopped nuts (we used walnuts and hazelnuts)
- 1/4 cup (20g) desiccated coconut, plus extra, to sprinkle
- 1 tsp finely grated orange zest
- 2 eggs
- 1/2 cup (125ml) vegetable oil
- 110g brown sugar
- 250g finely grated pumpkin
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 180°C/160°C fan-forced. Line 9 holes of a 12-hole muffin pan.
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2.Place the flour, baking powder and 1/2 tsp salt flakes in a large bowl and whisk until well combined. Add the nuts, coconut and zest. Place eggs in a second medium bowl and whisk until smooth. Whisk in oil, sugar and pumpkin. Fold the wet ingredients into the dry ingredients, taking care not to overmix, then pour into the prepared muffin pan. Sprinkle over the extra coconut. Bake for 25 minutes or until a skewer inserted in the centre of a muffin comes out clean.
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3.Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
Recipe Notes
Store muffins in an airtight container for up to 4 days. If several days old, microwave for 15 seconds to give them a burst of freshness. To freeze, cool to room temperature then wrap individually in plastic wrap and freeze for up to 1 month. Thaw at room temperature.
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