[Lazy Recipes] Super Quick Superfood Morning Muffins

Because I live alone this recipe makes only 6 muffins, but you could easily double up the recipe and make a tray of 12 that will last you through the week. Who says muffins are for Sundays only?

These 'muffins' has a very interesting yet pleasant texture. It's like a hybrid between a muffin and a scone. The idea of these muffins is that you can find all of the ingredients in your pantry, and for the mix-ins you can get creative! You can add anything you have in the house, so you can make these lovely, speedy treats without needing to leave the house. Everything is right inside your pantry!

Ingredient List

Wet Ingredients

• 2 Tbsp (30g) Butter, melted.

• 1/2 cup Milke of any kind (I used cashew but you can use cow's, sheep's whatever milk you fancy)

• 1 Egg

• 1 dash of Vanilla Extrct

• 1/4 cup of sugar (you can use white, brown, but I really like the flavour of coconut sugar if you have some)

Dry Ingredients:

• 1 Cup All-Purpose Flour

• 1/2 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1 dash (1/8 tsp) of ground ginger (optional)

1/2 to 3/4 Cup of Mixed-in:

• The whole point of this recipe is that you can use whatever you want and whatever you have in your pantry to make these delicious muffins! It could be chopped nuts, chocolate chips, diced fruits, dried fruits, whatever your heart desires. For mine, I used a mixture of cacao nibs, goji berries, and mixed seeds.

Methods:

1. preheat the oven to 200°C and line a muffin tin with parchment paper/ cupcake liners.

2. In a bowl or a glass measuring jug, mix together all the wet ingredients.

3. In a separate bowl, mix together all the dry ingredients.

4. Add your mix-ins to the dry ingredinets and give it a quick toss to coat the mix-ins are well coated in the flour. This ensures that your tasty bits will be evenly distributed in the final product.

5. Mix together the wet and dry ingredients. Do not over mix! A lumpy batter makes a good muffin. Depending on how much mixed ins you add to it, the batter might look quite dry, which is normal.

6. Evenly distribute the batter into the cupcake liners.

7. Bake the muffins for 15-25 minutes (or until a toothpick comes out clean), depending what kind of mixed in you add and how wet the batter is.

8. Enjoy!