Maybe they are not quite a ‘looker’, but they are super easy to make and super healthy to eat. Enjoy your cake for breakfast and feel good about it.
APPLE, CARROT AND CHIA SEED MUFFINS
(Adapted from Tesco Real Food)
100g apples, coarsely grated
75g carrots, finely grated
1 tsp ground cinnamon
1 lemon, finely zested
3 tbsp chia seeds
100g light brown sugar
75ml mild olive oil or vegetable oil
120g self-raising flour
½ tsp baking powder
2 teaspoons brown sugar (optional)
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases. (However, I have to point out, I never managed to get 12 muffins out of it, only 9 maximum.)
- In a large bowl, mix the grated apple and carrot, cinnamon, lemon zest, chia seeds, sugar, 1/4 tsp salt, oil and eggs, until combined.
- Set aside for 5-10 minutes, or until the chia seeds have expanded a little. Meanwhile, sift the flour, baking powder and bicarbonate of soda into a separate bowl.
- Stir the dry ingredients into the carrot mixture, mix well to form a batter. Divide evenly between the muffin cases, and then scatter over the brown sugar, if using it. Bake for 15-18 minutes, or until risen and springy to the touch. Remove from the oven and leave to sit for 5 minutes, before removing the muffins on a wire rack to cool completely.