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All Natural, All Family, Fat Free Breakfast Muffins
Posted by Gill Bland Monday, 6th January 2014
Must not eat as many snacks.
Must not spend as much money on “breakfast on the run”.
Must eat more whole food.
Must use up leftovers more efficiently.
Must make more home-made food.
Must make more food suitable for all the family.
Now, where’s the time and self-control fairy?
Sound familiar? Now, let's be realistic. This month's recipe takes only moments to make (how fast can you grate a parsnip? I'll race you) and leaves only two bowls to wash up. It also uses up that forlorn parsnip lurking in your fridge, doesn't have any refined sugar or wheat and is even suitable for children aged 1yr+. It's perfect to throw in a bag for those days when a leisurely breakfast just isn't going to happen or when the muffins in the local coffee establishment are calling out to you, but your wallet is still reeling from Christmas. They're not the prettiest bake of the bunch but they are achievable, tasty and full of oomph to keep you powering through January. Happy New Year from Tales of Pigling Bland - here's to many more baking adventures this year.
- 70g parsnip, grated (one small one
(can be swapped out for apple)
- 150g pot of fat free Greek yoghurt
- 2 egg whites
- 1 small banana
- 2 tsp honey (optional)
- 375g muesli (I used whole wheat fruit and nut,
you could use gluten free or whatever you have)
Preheat oven to 130C
Cut squares of baking parchment 3cm wider than the base of your muffin tin.
Press in to the muffin tin.
In a clean bowl beat the egg whites a little until it just starts to go white and fluffy.
In a separate bowl mix the rest of the ingredients until completely combined.
Fold the yoghurt mixture into the egg whites.
Dollop a good amount of mix into each muffin case - they won't rise.
Bake for 40 - 45mins until browned crunchy on top