Cornbread Breakfast Muffins
Most mornings I am up and out of the house pretty early. I have always been an advocate of a hearty breakfast and it is almost certainly my favourite meal of the day. Recently, I started using the Samsung Health app and my Gear Sport watch to track my nutrition on the go, in line with my marathon training. The app links with the watch to allow nutritional values to be inputted to show my intake clearly each day. With lots of early starts, I noticed that my breakfast can be compromised if I haven’t prepared anything to take on the go and I don’t end up eating until midday, by which point it rolls into lunch. I’ll have taught a class or too, been for a run and maybe done my yoga practice as well, so it’s definitely a bad habit to get into to not be refuelling until I’m half way through my day.
It’s always a case of getting organised. Usually I make overnight oats, or pack some protein powder and make a smoothie but recently I have preferred something savoury in the morning. These muffins are perfect for taking your (savoury) breakfast with you. I make a big batch and take 2 each morning to have after my first class or after working out.
You can actually make this as a loaf if you prefer, and slice it. Plus, you can also double it up as a side for soup or something else later in the day!
what you’ll need
150g buckwheat flour
1 tablespoon apple cider vinegar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 tablespoons of maple syrup
salt & pepper
2 tablespoons of nutritional yeast
200ml dairy-free milk
1/2 tablespoon of coconut oil
1 red onion
1 large handful of spinach
1 red pepper
WHAT TO DO
Preheat the oven to 180c.
Peel and half the onion, then slice as thinly as possible. Place in a small pan on a medium heat with the coconut oil. Allow to brown, stirring occasionally. If you prefer a sweeter taste, leave for longer until they caramelise.
Dice the red pepper and finely chop the spinach. Leave these to one side.
In a large mixing bowl, combine the following dry ingredients: cornmeal, buckwheat, baking powder, bicarbonate of soda. Then add the aqua fava, milk and apple cider vinegar and mix well until there are no lumps.
Then add the onions, spinach, red pepper and nutritional yeast and season with salt and pepper. Fold these in until evenly spread throughout.
Line a cupcake/muffin tray with paper cases and spoon the mixture in. Place in the oven for about 30 minutes until the top begins to crisp and darken. If you don’t have the right tray, you can use a loaf tin and make slices in stead! Make sure you grease the tin if it isn’t non-stick.
Remove from the heat and leave to cool on a cooling rack (this will stop the red peppers making the muffins soggy!).