Savoury Seedy, Carrot and Thyme Muffins
These savoury breakfast muffins make a lovely change from the more traditional, sweet ones. Feel free to play around with the recipe - you could use courgette in the place of the carrots and swap for your favourite nuts and seeds.
300g self-raising flour (or try using half wholemeal and half self-raising flour for an even healthier option)
1 tsp baking powder
60ml vegetable oil
Pinch of salt
6 fresh thyme sprigs chopped
2 eggs, whisked
100ml Greek yoghurt
275ml Almond Breeze almond milk
A large pinch of brown sugar
100g grated carrot
2tbsp each of pumpkin and sunflower seeds
Preheat the oven 200c gas mark 6. Grease and line with baking parchment a 12-hole muffin tin.
Sift the flour and baking powder into a bowl and sprinkle in the sugar. Now pour the eggs, almond milk, yoghurt, and oil into another bowl and mix together well. Now fold the flour mixture, salt, carrots, pumpkin seeds and thyme into the egg mixture and give it a couple of stirs but don’t over-stir. Spoon into the prepared muffin tins and sprinkle with the sunflower and sesame seeds but don’t hang about as you need to get the muffins in the oven. Bake for 20-25 minutes. To make sure they are cooked to perfection, insert a skewer into the centre; if it comes out clean they are done. Put on a wire rack to cool.
Nutritional Information
Per muffin: 192 calories; 5g protein; 10g fat; 1.6g saturated fat; 139mg calcium; 1.2mg fibre; 1.3mg vitamin E
Why nutritionist Amanda Ursell thinks they’re great: These super-tasty muffins are half the calories of many coffee shop and supermarket versions and are full of nutrients. Most of the fats are ‘good’ mono and polyunsaturated fats and each muffin gives us useful amounts of vitamin E from the seeds and Almond Breeze almond milk. Unlike many commercially available muffins, the almond milk also means that they provide us with calcium, which is essential for healthy bones. One muffin provides 140mg of our daily 700mg calcium target. You can health-up these muffins even more, increasing the fibre from 1g to 2g per muffin, by using half and half wholemeal to white flour.
Healthy breakfast: apple & date muffins
Nadia’s recipes are made with Unsweetened Almond Breeze almond milk, which contains 60 fewer calories than skimmed milk, or substitute it for the Original variant, which contains 30% fewer calories than skimmed milk.
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