Wakey Wakey Muffins
Saturday, June 11, 2016
Breakfasts should be this good, this healthful, and this portable. Because seriously, most breakfasts are on the go, most breakfasts are a compromise, and most breakfasts are a far cry from what a breakfast should be.
This is my solution to the world's problems.... LOL ... I wish! I'm just happy it's a solution to my morning madness.
Really, really stoked about this muffin recipe. Loved that it has fruits, veggies and nuts. Loved that it has spelt flour, hemp hearts, and sweetened with raisins, dates and honey. And did I also mention that there was barely any oil and that I substituted most of it with applesauce? Brownie points!!!
Utterly delicious, super moist and easy to whip up, this muffin was a hit at home. To be honest, I made these the night before so I'd have something to wake up to. But it was irresistible even after dinner and dessert. Yes! We had some for midnight snack. And by the next afternoon, all was devoured. I'd call it a worthy recipe, wouldn't you?
Here is my poor baby's thumb trying to grab a muffin while I'm taking pictures. Belle had spilled hot water on her hand at work and had to be taken to the clinic for some much needed TLC. I thought I'd post this picture not only as a reminder of this incident, but because it was she who aptly named this the 'Wakey Wakey Muffin'.
Do yourself a favour and make these wakey wakey muffins to jumpstart your day. This recipe makes 20 medium sized muffins, so eat some, freeze some, give away some. You'll be glad you did!
Ingredients:
120 g (1 cup) unbleached enriched all purpose flour
120 g (1 cup) spelt flour
30 g (1/4 cup) hemp hearts (or wheat/oat bran)
2 tbsp flaxseed meal (optional)
2 tsp baking soda
1 tsp baking powder
4-6 small carrots (about 2 cups), peeled and cut into chunks
1 apple, peeled, cored, quartered
120 g (1 cup) pitted dates
75 g (1/2 cup) raisins
65 g (1/2 cup) walnuts
3 large eggs, at room temperature
180 ml (3/4 cup) applesauce (we used homemade, slightly sweetened with honey)
60 ml (1/4 cup) vegetable oil
240 ml (1 cup) Greek yogurt
60 ml (1/4 cup) honey or maple syrup
2 tsp vanilla extract
Directions:
1. Line 2 muffin pans with paper cases.
2. Preheat the oven to 190C or 375F.
3. In a large bowl, whisk together the dry ingredients: flours, hemp hearts, flaxseed meal, baking soda and baking powder.
4. In a food processor, place the carrot chunks, apple slices, dates, raisins and walnuts, and process to a 'grated' consistency.
5. Add the fruit and nut mix to the dry ingredients and stir to combine.
6. In a medium bowl, whisk the eggs, then add the rest of the wet ingredients, whisking again to homogenize.
7. Pour the egg mixture into the dry mixture and stir until just combined and no visible dry pockets remain. The batter will be quite thick and gooey.
8. Use a large (3/4 cup) ice cream scooper to divide the batter into the cases, filling it 3/4 of the case.
9. Bake for 25 to 30 minutes until golden and a skewer comes out clean from the centre of the muffin.
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