I love breakfast. It’s probably the best meal of the day – after lunch and dinner.
Fruit for breakfast is a wonderfully healthy way to start the day, but let’s be real – muffins are better.
Eating fruity muffins for breakfast is a win win situation, right? Yeah, it totally is.
Whole wheat flour and quinoa give these muffins the healthy factor. Another mega win.
These muffins aren’t too sweet, which means you can smother them with butter, or jam, or Nutella (obviously..!).
- 150g all-purpose flour
- 100g whole wheat flour
- 125g caster sugar
- 1 tablespoon bicarbonate of soda
- Pinch of salt
- 240ml semi-skimmed milk
- 2 teaspoons vanilla extract
- 1 large egg
- 115ml vegetable oil
- 150g strawberries, roughly chopped into small pieces
- 75g quinoa, rinsed
Preheat oven to 200°c. Place muffin cases in a muffin tray.
First prepare the quinoa by adding it to a pot of boiling water. Once it’s been brought to the boil, turn the heat down and simmer for 10 minutes. Drain and set aside.
Meanwhile in a bowl combine all the dry ingredients and whisk.
In a large bowl, add the egg, milk and vanilla essence and whisk to incorporate. Slowly add the vegetable oil whisking constantly until fully combined.
Add the dry ingredients to the egg mixture and whisk until just incorportated – it doesn’t matter if you have some pockets of flour in the batter as over-whisking the mixture will result in a hard muffin – not cool.
Fold in the chopped strawberries and quinoa, spoon the mixture into muffin cases and bake for around 25 minutes, or until a cocktail stick comes out clean.
Leave to cool in the tray for 10 minutes before transferring to a wire rack.
Makes 12-14 guilt-free muffins.