I’m not one of those people who doesn’t eat breakfast. Not because ‘it’s the most important meal of the day’ or because I’m better than you, but because I’m greedy. At university I learnt that eating a decent breakfast was essential if I didn’t want to waste money on crappy food on campus. I love breakfast and I love not being hungry and I love not having to spend money on bad food. A conversation a couple of months ago led me to think about making healthy muffins for busy mornings.
I eventually decided on courgette and cheese muffins. I added carrot and used half the amount of cheese in the recipe, and added some mustard powder. They turned out a little too eggy, but they’ll do for a handy breakfast with a bit of chilli jam. (Smoky chilli jam, buy it. Eat it on everything. Be merry.) If you make these, my advice is to not put the tomatoes on top if you’re planning on keeping them in the fridge for a few days. I still have a few left and had to perform an emergency tomato-ectomy today because they do not fare well in the fridge.
Then, a bunch of overripe bananas in the kitchen inspired me to make a sweet breakfast muffin. That’s basically like eating cake for breakfast. And in my eyes, eating cake for breakfast is the very essence of winning at life. I went with this recipe and changed a few things, as usual. I used applesauce instead of oil, left out the sugar, added more vanilla and some cinnamon and chopped walnuts. Oh and I used wholemeal flour. (Can you tell I’m trying to lose a bit of chub?) I really like the way these turned out. They’re not very sweet so if you make them and you have a sweet tooth, make sure to add in the sugar or use a sweetener.
The verdict: I like them both, but making muffins really isn’t my forte. The texture is never quite right. Neither of these are going to be my signature dish, but they’re both useful to have in the repertoire.