We all start our days in different ways and set New Year resolutions at the end of 2013 for 2014. After a fun a festive period, with a lot of celebratory eating, fad diets is always a popular idea to get back into shape, but who needs that! Start 2014 with a healthy and a super-power way to start your mornings with a healthy dose of nutrition. Here is a fantastic breakfast recipe that will make you super excited to jump out of bed and kick-start the day!
Bran muffins have a reputation for often being too dry and for having rustic flavour, which in a way is a shame, especially because it’s packed with goodness and very versatile. It holds so much depth and flavour and brings out natural sweetness when mounded with delicious wild fruit and fragrant, zesty lime.
This recipe is totally substantial and fruitfully satisfying and something you can grab on your way to work and feel like you’ve eaten something hearty. Plus it a no-nonsense, throw everything in a bowl recipe that is adaptable to your preference of fruit.
1 cup (60g) bran/ wheat flakes (bran flakes or special K)
1 heaped cup (225g) whole-wheat flour
1 cup (125g) fresh winter fruits (blueberries, raspberries, blackberries etc)
345g natural Greek yoghurt
¼ cup (100ml) coconut oil, melted to a liquid
1 large egg
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 fresh lime zest
⅓ cup (125g) brown sugar
Softened butter, to grease the cake tray
Preheat the oven to 170˚C fan / Gas mark 4/350˚F.
In a large bowl and using a spatula, mix together the egg, Greek yoghurt, melted coconut oil, sugar, vanilla extract, salt, baking soda and lime zest.
Once mixed thoroughly stir in the bran cereal, next stir in the wholemeal flour and mix well until combined. The muffin batter should be pretty stiff and stick to the spatula.
Next, slowly and carefully fold in the mixed fruit or fruit of your choice.
Generously grease the muffin tray. Spoon the batter into the tray and fill to the very top and bake for 30-35 minutes until the tops are firm and golden brown.