Hi, I am Joana. Today, I’m gonna show you how to make carrot & courgette buckwheat breakfast muffins recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Carrot & Courgette Buckwheat Breakfast Muffins Recipe
Carrot & Courgette Buckwheat Breakfast Muffins is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Carrot & Courgette Buckwheat Breakfast Muffins is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook carrot & courgette buckwheat breakfast muffins using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot & Courgette Buckwheat Breakfast Muffins:
- Make ready 250 g carrots, grated
- Take 250 g courgettes, grated
- Take 150 g cheddar cheese, grated
- Take 1/2 cup olive oil
- Make ready 3 free-range eggs
- Take 1 cup buckwheat flour
- Take 1 teaspoon baking powder
- Make ready 1 pinch sea salt
- Prepare Mixed seeds (to sprinkle) - e.g. Sunflower, Pumpkin & Sesame seeds
Steps to make Carrot & Courgette Buckwheat Breakfast Muffins:
- Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
- Mix the grated carrots & courgettes, grated cheese, olive oil and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt. Stir well until everything is well combined.
- Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
- Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.
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