Breakfast muffins

March 8, 2011

Some days we’re in such a rush, we’re inclined to skip breakfast. But really this is a very important meal that should set us up for the morning.

Missing breakfast can have a bad snowball effect during the day. By mid-morning the hunger pangs are really kicking in and require instant gratification. Unless you keep a supply of healthy snacks handy, chances are the nearest vending machine is all that’s available to the workplace hunter-gatherer. By now the concentration levels are also likely to be affected.

If you’re trying to lose weight, skipping breakfast won’t help. You need that first meal of the day to get your metabolism going. And you won’t be tempted to overdo the calories at lunchtime.

Muffins made from old fashioned rolled oats – not the quick-cooking ones - and wholemeal flour make a great breakfast. It doesn’t take long to whip up a batch at the weekend then freeze them for use during the week. All they need is a quick burst in the microwave oven and you’ll have a couple of “freshly baked” muffins to keep you going till lunchtime. And they’re portable so you can eat on the run if you must.

These muffins contain protein, complex carbohydrate and a little fat – and they are delicious. If you prefer a sweet muffin, replace the cheese and dried shallots with 1/2 cup of sugar and some fruit such as chopped dried apricots, blueberries, craisins, raisins or chopped apple . Replace the cayenne and herbs with spices like cinnamon, mixed spice, nutmeg. Chopped walnuts are also a good addition to sweet or savoury muffins.

The dried fried shallots are available in packets in the Asian section of the supermarket but you can substitute chopped spring onion if you prefer.

The recipe contains buttermilk. If you don’t have any on hand just add a 1 1/2 tablespoons of white vinegar or lemon juice to low fat milk and let it stand for a few minutes to curdle. The baking soda reacts with the acid in the buttermilk or soured milk and causes the muffins to rise. Because it starts working as soon as the two are mixed, the batter should be baked immediately.

Savoury Breakfast Muffins

1 1/2 cups wholemeal flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried mixed herbs
1/2 teaspoon cayenne pepper
2 tablespoons fried shallots
1 cup grated reduced fat cheese
3/4 cup old fashioned rolled oats
1 1/2 cups buttermilk
1 large egg, lightly beaten
4 tablespoons rice bran oil or grapeseed oil

Preheat the oven to 180C. Spray a 12-compartment muffin pan with oil or line with paper patty pans and spray these.

Place the rolled oats in a small bowl and pour on half the buttermilk and set aside for 10 minutes to soften.

Place the wholemeal flour in a large bowl with the salt, herbs and cayenne, fried shallots and cheese. Add the soaked oats. Stir to combine.

Add the egg and oil to the remaining buttermilk, whisk together then stir into the flour mix. Do not overmix. It’s a wettish batter so will combine easily.

Spoon evenly into the prepared pan and bake for 20-25 minutes until an inserted toothpick emerges clean. Turn onto a cake rack to cool. Pack into freezer bags when cool and freeze.

Zap on high in the microwave for about 50 seconds to defrost and reheat two muffins.

<< Previous | Next >>