I’m one of those annoying people with atrocious time management skills and the inability to be on time any given morning! I’ve been like it since I was a kid and though I’ve gotten a little better over the years, it’s still a race out the door each morning with a lovely bit of sprinting (just what you need on an empty stomach and zero caffeine, right?) up to the school gates. I like to think of it as my morning work out. Pushing my body to its limit to try and shave an extra minute or two off our 12 minute walk to school (yes it’s that specific, I know without a doubt that at a normal pace it’s 12 minutes from door to door…you’d think with the timing down pat I’d be able to get there on time every time, sadly no).
With my morning “workouts” in mind you can imagine where a grab and go breakfast comes in handy.
These muffins are really versatile so I’m thinking of sharing the different combinations of extra’s I use in separate posts. These muffins have sultanas and sunflower seeds. Mainly because I gave them to the boys in their packed lunch earlier this week and their lunches have to be nut free but also because the cupboards were looking super bare.
I used only 1/4 cup of caster (super fine) sugar in these but I’ve put 1/2 cup in the recipe as for most people’s pallets this probably isn’t going to be sweet enough. If however you’re going to spread a bit of butter and jam on these babies then 1/4 cup of sugar will be more than enough.
Grab-and-Go Breakfast Muffins
1 and 1/2 cups of Plain (All Purpose) Wholemeal Flour
1/2 cup of Custard Powder
3 teaspoons of Baking Powder
1/2 cup of Caster Sugar (use 1/4 cup if you don’t want them sweet, alternately use 1/4 cup of Agave Nectar if you have it)
1/3 cup of Virgin Coconut Oil (use butter if you don’t have Coconut Oil)
2 teaspoons of Vanilla Extract
3/4 cup of Milk (I used soy, use whatever you have)
1/2 cup of Sultanas (you can use Raisins instead if you like and throw in 3/4 cup if you love your Sultanas/Raisins)
1/2 cup of Sunflower Seeds (leave them out if you hate them or halve the amount if you’d like them to be really subtle)
Preheat your oven to 180 C/350 F
In a large bowl place the flour, custard powder, baking powder and caster sugar mix gently with a fork or whisk just until combined
Melt the Coconut Oil or Butter in a large microwave safe jug or a small bowl (took about a minute in my microwave but maybe start with 30 seconds first and go from there)
Add to the melted coconut oil the eggs and vanilla extract and whisk them together
Make a valley in the centre of your dry ingredients and pour in your jug of oil, egg and vanilla
Pour the milk in a 1/4 cup at a time stirring until you have a smooth batter. By all means add all the milk if you like but you only need enough to make a nice smooth batter
Stir in the Sultanas and Sunflower Seeds, being careful not to over-mix (this will lead to tough muffins)
Divide between a greased 12 hole muffin tin and Bake in the centre of your oven for 20 minutes or until a skewer in the middle comes out clean
Fresh out of the oven with a smear of butter or coconut oil was delightful (mmm…yummo!)