Ah the Easter Holidays are all but upon us thank God. While many of us might pine away for a large plate of rashers, sausages and eggs to start the weekend off on the right foot, I think it is safe to suggest that it would not be a tough sell getting the family to take a stroll down the sweeter route occasionally. Recharging the brain and body is of vital importance for every age group. If you feel that you are never hungry enough to eat in the morning, it is because you probably ate a late dinner and your stomach is exhausted from digesting all night long. Keep in mind, breakfast is a time of day and not a type of food. If you open the fridge and a piece of leftover poached salmon and sautéed spinach from last nights dinner looks appealing to you, then breakfast is served. With breakfast being the most important meal of the day you might as well enjoy it.
No longer just for a Sunday brunch, restaurants and cafes all over the country are now whipping up pancakes and waffles daily, and it is possible that we as a nation are becoming more fond of the syrups and sweetness that goes with it all. A stack of hotcakes drizzled with Highbank Orchard syrup (Ireland’s answer to Maple syrup) or beautiful Belgian waffles bathed in Llewellyns Orchard Apple sauce. We are not starved for options on this one.
Although we make every effort to give the kids a balanced meal every day, breakfast can be the hardest time of the day to encourage them to eat a piece of fruit as opposed to a stack of pancakes. We always make sure to have them start with a small bowl of fresh fruit salad before we let them tear into their pancakes and occasionally we bake it right into their first meal of the day, and they are none the wiser.
Our recipe is for those of you that might be hurried and still want to provide a healthier snack when running out the door. Working with spelt flour and yoghurt for this recipe we are delighted to share a recipe for Blueberry Lemon Muffins that just gets better and better every time we try it. This recipe can be easily adapted to using your favourite fruit and yohurts and the muffins freeze exceptionally well.
Blueberry Lemon Muffins—makes 12 large breakfast muffins
Introduction
Making breakfast muffins need not be too much of a chore. These can be made the night before right after dinner and are delicious when served warm the next morning. The cream cheese frosting is a delicious touch but the same (and less calorific) result can be had using vanilla yoghurt.
What you will need
- 120g wholemeal spelt flour
- 120g self raising flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- 1 lemon, zest and juice
- 60g butter, soft
- 100g caster sugar
- 2 eggs
- 320ml blueberry yoghurt
- 200g blueberries, fresh or frozen
How to prepare it
In a stand mixer cream the butter and sugar together, then add the eggs. Sift both flours, cream of tartar and baking soda together. Add in half the flour mix and then the yoghurt. Add in the rest of the flour then the lemon zest and lemon juice and continue to mix for two minutes. Finally, fold in the fresh blueberries (reserving a few for garnish) and spoon a dessert sized spoonful into the muffin pan. Bake at 175º for 18–20 minutes. If desired, a small spoonful of cream cheese frosting can be used to decorate the muffins and garnish with a blueberry.
Cream cheese frosting
- 100g cream cheese
- 50g icing sugar
- drop of food colour
Mix all ingredients together and spoon on to your muffins. These keep in the fridge for a few days and store well (with frosting) in the freezer for several months.
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- B is for Breakfast
