Some Sunday mornings, I wake up wanting something different for breakfast. I rarely wish to stray far from the regular oats, but breakfast muffins usually satisfy the wandering belly.
These lovely muffins are delicious with a morning cup of tea. This is also a great way of getting in a small portion of fruit for the day. Did you know that pears are a great source of vitamins and fibre? Fruit are low in calories and also score very well on glycaemic index measurements. These muffins are only delicately sweetened so they really are a delicious way to start your day.
1 1/2 cups gluten free oats
1 1/2 cups gluten free self-raising flour
2 1/2 teaspoons baking powder
1/2 ground ginger
1/4 teaspoon mixed spice
1/4 teaspoon salt
3 small pears, diced into small pieces
3 tablespoons golden syrup or honey
3/4 cup mashed banana
1/3 cup brown sugar
1/3 cup mascarpone
1/3 cup vegetable oil
2 teaspoons egg replacer
2 tablespoons semi-skimmed milk
1/2 thumb sized piece of ginger, grated
- In a large bowl mix the flour, oats and remaining dry ingredients together.
- Next prepare your pears and place them in a separate bowl. Note that I left the skins of the pears on the fruit, but this is optional. Add the mashed banana, brown sugar, mascarpone and vegetable oil to this bowl.
- Mix the egg replacer with 2 tablespoons of the milk and make into a paste. Add to the pear mixture and mix well.
- Combine the flours and the pear mixture. Finally add the freshly grated ginger and divide into greased muffin cases.
- Bake in a preheated oven at 200º for 20 - 30 minutes or until a skewer comes out clean.
Makes at least 12 muffins.
What are your favourite breakfast muffin flavours? Do comment below, I do love hearing from you.
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