High-fibre, Low-fat Breakfast Muffins
Bored of the same old breakfast? Fruit or Porridge not hitting the spot? What about toast? Well, lovely people, fear not. I have a delicious and decent substitute to brighten up the seemingly endless grey mornings. But what can it be, I hear you ask? (sorry, I hear those who skipped the post title ask; slackers)…
Coconut-Ginger Muffins (makes 12)
I’ve never had muffins for breakfast as by the time I had discovered such a wonder I was gluten-free so they weren’t really an option. That is, unless I bought the ridiculously sweet, overly dry/overly gooey (always one or the other, so hit and miss) gluten-free variety. Now I can experience this joy with my cup of coffee (with soy milk that doesn’t curdle! Yes, I am still overjoyed with this discovery). Here’s the recipe, that was inspired by one in VWAV:
2 1/2 oz raisins (soaked in hot water, whilst making the batter)
5 oz rice flour
2 tsps baking powder
1/2 tsp bicarbonate of soda
3 1/2 oz sugar
2 tsps ground ginger
1 tsp ground cinnamon
1/2 tsp salt
2 1/2 oz desiccated coconut
2 tbsp ground flax seed
300ml soya milk
5 tbsp rapeseed oil
1 tsp vanilla extract
Preheat the oven to 200C (fan) and either grease a muffin tin or line it with paper cases. Sift together the flour, baking powder, bicarb, ginger, cinnamon, and salt.
Stir in the sugar, coconut and flaxseed so that everything is combined. Make a hole in the centre of the dry ingredients and add all the wet ingredients (i.e. everything else apart from the raisins). Drain the raisins and fold them into the batter. Pour into the paper cases and bake for approx 25 mins. (A knife or cocktail stick inserted into the middle of a muffin should come out clean when they are ready).
Enjoy with your cup of joe, builder’s tea, or ‘erbal tea.
Btw, if you want to make these into more of a dessert, or if you just have a really sweet tooth in the morning, then you can ice them with the chocolate frosting from my post here). This is how the husband likes to eat them, but I prefer them in their pure form
Each muffin (without the icing) contains 1.7 grams of fibre (which I’m guessing is good?), zero cholesterol (that’s definitely good, right?) and, for you calorie counters out there, only 188cals (I’m not going to make a habit of finding this information out because calorie counting can be a slippery slope, and a difficult rut to climb out of). In this instance curiosity got the better of me. Lucky I don’t have a cat…