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Veggie breakfast muffins Recipe

Name: Veggie breakfast muffins
Prep time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 tbsp milled flaxseed; juice of 1 unwaxed or scrubbed orange (about 75ml juice); 175ml plant milk; 4 tbsp agave or maple syrup; 50ml vegetable oil, plus extra to grease; 200g wholemeal (or white) plain flour; 1 tbsp baking powder; 1 tsp bicarbonate of soda; 50g rolled oats, plus 1tbsp to top; 3 tbsp mixed seeds; 40g raisins or sultanas; 125g carrot, parsnip or squash, grated coarsely; 40g young leaf spinach, shredded; 150g mixed frozen berries of your choice (don’t defrost)

Sainsbury`s Magazine

Root veg, such as parsnips and carrots, work surprisingly well in breakfast bakes. Add wholemeal flour for a fibre boost, and oats for slow-release energy

Ingredients

1 tbsp milled flaxseed

juice of 1 unwaxed or scrubbed orange (about 75ml juice)

175ml plant milk

4 tbsp agave or maple syrup

50ml vegetable oil, plus extra to grease

200g wholemeal (or white) plain flour

1 tbsp baking powder

1 tsp bicarbonate of soda

50g rolled oats, plus 1tbsp to top

3 tbsp mixed seeds

40g raisins or sultanas

125g carrot, parsnip or squash, grated coarsely

40g young leaf spinach, shredded

150g mixed frozen berries of your choice (don’t defrost)

Method

Preheat the oven to 200°C, fan 180°C, gas 6 and brush a 12-hole muffin tin well with oil (or use silicone muffin cases). Mix the flaxseed with 3 tablespoons of water and set aside to thicken. Combine the orange zest and juice, milk, syrup and oil in a jug. Don’t worry if the milk curdles slightly – this is due to the acidity of the orange juice.

Sift the flour, baking powder, bicarb and a pinch of salt into a mixing bowl, tipping in the bran that gets left in the sieve. Stir in the oats, 2 tablespoons of mixed seeds, raisins, grated veg and the spinach, then add the milk mixture and the soaked flax. Stir to combine, adding the still-frozen berries for the last few stirs of the spoon. Dollop into the muffin tin and sprinkle with the rest of the seeds and oats.

Bake for 25-30 minutes until risen, springy and golden. Cool in the tin for 5-10 minutes, then remove and transfer to a wire cooling rack.

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