Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: cottchick on September 18, 2012, 08:28:57 am
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This is a recipe I have been making heaps of for the kids brekky and afternoon tea and just today finally got round to writing down the conversions, so am sharing it. It is seriously healthy considering its muffins. You could easily adapt to a totally grain free version and for a total sugar free version just leave out the honey and perhaps up the dates for sweetness. With thanks to Hannah at the Whole Kitchen (site address below).
210g almonds, ground
230g SR Flour
1.5 tsp baking powder
2 Tbs Cinnamon
1 Tsp each of ground cardamon, nutmeg, ginger
1/2 tsp salt
320g zucchini
2 carrots
1 apple
10 dates, deseeded (I use medjool)
handful raisins (optional)
100g coconut shredded
80 oil - coconut or macadamia work beautifully
3 big eggs
100g honey
1 Tbs vanilla
Directions:
Grind almonds, add dry ingredients and mix to combine. Tip into a large bowl.
Chop veges and dates 4 seconds speed 5.
Add to dry mix.
Mix rest of ingredients in TMX 15 seconds speed 3 to combine and add to dry/vege mix. Stir to combine.
Divide among 12 - 18 muffin tins and cook 20 - 30 mins in moderate to hot oven. I use fan forced 180 degrees.
Recipe is from www.thewholekitchen.com and has been adapted to suit TMX.
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These sound fantastic cottchick, I'll definitely be trying them soon. I'm always looking for healthy recipes :)
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They really are Amy! Its all I can do not to just hoe into them when they come out of the oven.
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I just made another batch of these and had run out of zucchini so threw in a beetroot in its place and it was lovely! I've just realised I forgot all the spices but they still taste good.
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These sound wonderful cottchick! I only have solid coconut butter, not coconut oil, but it does go liquid when warmed up. Do you think that would work in these?
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Hi Karen, yes it's the same thing. It tends to be liquid in summer and solid in winter depending upon where you live. Hope you enjoy them!
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Tried these without honey. Absolutely beautiful, straight out of oven with a bit of butter!
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These sound good, will be trying! :)
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I love these. Have them in my freezer and grab one out on my way to work when I start early. Can't eat breakfast then but enjoy warmed in the microwave with a cup of coffee a little later.
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I made a double batch of these yesterday with DD.
One batch using gluten free flour and the other as per recipe.
Both delicious and and suitable for my GD who is dairy intolerant.
Thanks cottchick for a lovely recipe :D
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Made these today for a playgroup get-together. A delicious, moist and healthy muffin.
I halved the amount of spice though, because I thought it sounded like a lot of spice for little kids. Even with half the spices, I thought they were very tasty, and would use the same amount again.
I used medium sized muffin tin, and the recipe made 30 muffins - more than the 12-18 listed.
Lovely recipe - will definitely make again.
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Made these today with half the spice amounts, as per Karen's recommendation. Made 24 yummy tasty medium muffins. I did forget to deseed the dates, which resulted in me having to pick through the chopped veggies to find them....oops. Have made a note on date container so I don't do it again :D ;D Will be making them again. Thanks for sharing.
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Hope it's ok to bring this old thread back to life.
I made these to take away as a breakfast option in the motorhome when we were working long days at a Caravan & Camping show in Newcastle recently. We had to get up early each day and catch a train to work. (That was a shock to the system ;D)
These are a great quick breakfast. Out of the freezer, into the microwave for about 30 seconds then top with a bit of butter and honey. Virtually no mess and yum! Good as a filling snack too.
I have put these on my list of "freezer stocks" to have on hand whenever we travel.
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It certainly is OK Gayle, if a recipe is good we all need to be reminded of it.
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Thanks Djinni. I will make some of these. Possibly not as a breakfast but as an essential pick me up to those long days.
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I just made these tonight as per recipe for the first time in absolutely ages and gosh they are lovely! Too late for eating more now, but the house smells beautiful and brekky is ready for tomorrow. I used wholemeal flower this time.