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Breakfast Muffins!


By This is My Blog. (Visit website)



     One of my clearest memories of London was the search for a breakfast every morning. We were staying in this tiny little hotel in reading and travelling into the city every morning. I stared a room with my two brothers. You couldn't actually open the door of our room. They had squeezed three single beds into it. There was zero floor space left. You had to climb over the outer bed to get to the inside one. The bathroom was in the hallway somewhere. I think I avoided it. Strangest hotel I have ever stayed in. They didn't serve breakfast. So our only choices were a muffin kiosk in the train station or a McDonalds.

     I'm not sure what age I was at the time, I was still the tallest so we were definitely young. Muffins for breakfast were kid/teen heaven!

     While I am pretty sure those were 500 kcal double chocolate chip muffins, these are a slightly more mature wholegrain blueberry and banana version. Tweaked from Martha Stewart.



Makes 12 small muffins 

Ingredients

1 regular cup wholemeal flour
3/4 cup cream plain flour
7 g bread yeast
Pinch of salt
1/2 cup of unsalted butter, softened
1/3 cup sugar
1/3 cup light brown sugar
2 large eggs 
2 ripe bananas 
1/3 cup milk
1 cap vanilla 
Handful of blueberries
Handful of sunflower seeds and pumpkin seeds

Method

Preheat oven to 160C degrees. 
Whisk together all the dry ingredients in a bowl, set aside. 
Beat together the sugars and the butter, I used a fork, electric mixer would be easier/faster if you have one. 
Add eggs one at a time, beating as you go.
Set aside.
Mash the banana with a fork and add the milk, mix in the vanilla. 
Make a hole in the flours and pour in the banana mixture.
Mix the surrounding amount of flours through it. 
Add the butter and sugar mix. 
Mix all the flours into the liquids until you have a sticky gloopy dough like mixture. 
Spoon into muffin cases.
Bake for 25/30 minutes. 


Rough calories: 210 kcal per muffin. 



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