A wholesome breakfast muffin.
|120 g||flour — wholemeal|
|120 g||spelt flour — or all-purpose flour|
|11/2 tsp||cinnamon — ground|
|1 tsp||mixed spice|
|1 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|salt — to taste|
|100 g||brown sugar|
|60 ml||Goldcrest Pure Honey|
|100 ml||coconut oil|
|1/2 cup||pumpkin — puree|
|60 g||walnuts — chopped|
|1/2 tsp||cinnamon — ground|
Preheat the oven to 180º C.
Line a 12-hole muffin tin with paper cup liners. In a large bowl, sift together the flours, cinnamon, mixed spice, baking powder, bicarbonate of soda and salt. Add the brown sugar to the sifted flour and mix through. In a jug, whisk together the honey, coconut oil, eggs, buttermilk and pumpkin puree. Pour the wet ingredients into the flour and stir to just combine. Don’t over-mix or the muffins will be tough.
Spoon the batter into the lined tins. Combine the cinnamon and sugar together. Sprinkle the tops of each muffin with a 1/2 teaspoon cinnamon sugar. Lightly press the walnuts and pumpkin seeds into the tops of each muffin. Bake for about 20-25 minutes until golden and cooked through. Rest the muffins in the trays for 5 minutes before transferring to a wire rack to cool.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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