Since a couple of months, I have put a lot more effort into making breakfast each morning than before. We used to have a slice of bread with honey or cheese for breakfast with coffee. Nothing special. Then I bought a juicer and everything changed. I can tell you it was one of the best investments ever. Now I cannot imagine a week of breakfasts without fresh juices. Finding out which kind of vegetable and fruit combination we liked was pretty much trial and error. I think I have tried to juice everything. Some juices I made tasted really strange (cabbage and arugula) and others were a positive surprise (fennel and apple, orange and beet). The classic carrot, orange and ginger is definitely my favorite.
So as I started juicing, I was inspired to try other new things for breakfast. We don’t have a lot of time in the mornings but I started taking my time. I fell in love with all sorts of porridge, avocado toast with poached egg and so much more. I think we tend to forget that breakfast is a meal just like lunch and dinner.
I want to share this breakfast muffin recipe with you. It is a simple and quick breakfast treat.
I hope to inspire you to have a superhero breakfast each day with more recipes to come. Enjoy!
- 2 eggs
- 1 cup buttermilk
- 1/2 cup melted butter
- 1 cup whole wheat flour
- 1 cup oat bran
- 1 cup rolled oats
- 1/2 cup raw cane sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups frozen raspberries
Preheat oven to 200°C/390°F and prepare a muffin tin (10 muffins). In a large bowl, combine all ingredients apart from the rolled oats and raspberries.Stir until blended. Fold in the rolled oats and raspberries. Bake for about 30 minutes, until the muffins are golden brown.