A lot of people ask how to have a healthy breakfast. That’s still quick and easy. And not expensive…. YES! it can be done. Introducing Michelle’s Magic Morning Muffins, a healthy, fast, inexpensive, nutritious, portable breakfast that never flops no matter how you mess with it. Here Goes…

A lot of people ask how to have a healthy breakfast. That’s still quick and easy. And not expensive…. YES! it can be done. Introducing Michelle’s Magic Morning Muffins, a healthy, fast, inexpensive, nutritious, portable breakfast that never flops no matter how you mess with it. Here Goes…

Michelle’s Magic Morning Muffins

• Grease (or line with paper cups) a muffin tray (I use the big muffin tray but both sizes work; simply adjust baking time). 
• In a bowl mix together 1 cup oats (or gluten-free oats or 1/2 oats and 1/2 bran flakes or even left-over neglected muesli) 1/2 cup milk (or almond milk or kefir or even yoghurt) and stand for 5 minutes (or more, no stress). In a large bowl combine 1 cup flour (or spelt flour or gluten-free flour or wholewheat flour), 3 tsp baking powder, 1/4 tsp salt and 1/4tsp cinnamon, make a well and set aside.
• Stir 3/4 cup maple syrup (or honey, xylitol, sugar or applesauce – I find 3/4 too sweet and only add 1/2 a cup), 1/4 cup butter (or almond, cashew or any peanut butter) and 2 lightly beaten eggs (I have never used an egg substitute, but don’t be scared to try) into the oat mixture.
• Add egg mixture all at once to flour mixture and stir until moistened. Mixture should be lumpy.
• At this point I have added : 1/2 cup nuts, frozen berries, raisins, chocolate-covered cranberries, chopped banana, stewed apple and combinations of the above
• Spoon batter into cups, filling them about 3/4 full. Sprinkle with nuts (optional).
• Bake at 200C for 15-18 mins for small muffins and about 35-40 mins for big muffins. Cool on a rack