Are you like me? Do you get a little excited when the cooler months start rolling around? I have an unhealthy obsession with knitwear and it makes me wonderfully happy that my jumper collection can finally come out of hibernation.
I was making these muffins regularly in those warm spells we were having but this recipe transitions perfectly into an Autumnal treat too.
You can choose what type or what ratio of veg you use for this. I had been making it 60/40 with sweet potato and carrot but it will adapt well to whatever you have available.
It also works nicely without the sugar if you fancy a savoury muffin instead. I imagine it would go beautifully with a swipe of butter and a generous wedge of cheese.
Ingredients for the Sneaky Veg Breakfast Muffins
3 cups steamed or microwaved sweet potato, carrot or squash mashed
2 cups flour
2 tsp cinnamon
1 tsp allspice
1 tsp clove
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2-3/4 cup sugar (optional)
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla
3 tbsp chia seed (optional)
How to make the Sneaky Veg Breakfast Muffins
Combine the dry ingredients in a large bowl.
Make a well in the centre and add the wet ingredients (excluding the veg).
Use a fork to beat the wet ingredients together and then a spoon to mix with the dry.
Fold in the mashed vegetables.
Spoon into cupcake cases and sprinkle with a little granulated sugar if you like.
Bake on 160 for around 30 minutes.
Do let us know in the comments if you try this recipe!
Here at Firain HQ, we take our food very seriously. I am an average cook, but Ben is fantastic so the deal is that I search for recipes, do the chopping, do the piles of washing up and he creates the magic in the middle.
New mum, personal trainer and new business owner, Jessica also takes her food very seriously. I’ve known Jess for years and along with her mum and sister, they create the most mouth-watering food with, they say, little effort. Now that she is a busy mum with little Kyan, Jess looks for quick and easy recipes that will suit the whole family.
When Jess kindly offered to share her recipes with us here on the Firain Journal, I jumped at the chance to get a glimpse into her processes!
Click on the tag ‘Jessica Douglas Recipes’ to see all the recipes on the Journal.