It may shock you to know that I don’t eat breakfast.
I don’t know if this is an Australian thing or not because I know a hell of a lot of people who don’t revel in early morning meals of sorts. For me, it is simple. I’m just not hungry enough to consume so early in the day. And on the off chance when I do find myself feeling peckish, I favour something light and fresh like fruit or yoghurt as opposed to indulging in traditional breakfasts such as bacon and eggs. Firstly I don’t like bacon (yes, you read that right) and secondly its way too heavy and indulgent. Unfortunately for me my body has decided to become disloyal, a betrayal which possibly spans over some time now; like the last two or so years. And it turns out I have an under-active thyroid and thus am now on medication that requires me to eat something immediately after downing a minuscule white pill.
So what does one do to try to force themselves to eat? You get creative; like muffins. Muffins that incorporate fresh strawberries and dark chocolate. Because who can resist chocolate, period?
Well truthfully I can because I have such an aversion to food in the mornings but nonetheless these little babies have made the foray into breaking bad breakfast habits much less burdensome. They’re light, moist and not overly sweet enough to insult. There’s also a fun little crunch on top thanks to some crispy, puffed quinoa and chia seeds.
They also happen to be relatively healthy and you can read all about the benefits of quinoa here. Of course you can substitute or remove to make it that extra bit healthy. Or better yet check out the original from which I adapted this one from right here.
1/2 cup almond meal
1 cup plain flour
1/2 cup desiccated coconut
1/2 cup puffed quinoa
1/2 cup raw sugar
Pinch of salt
1 tbs baking powder
125g butter, melted
1 tsp vanilla extract
3/4 cup almond milk
2 eggs, lightly beaten
150g dark chocolate, cut into chunks
200g fresh strawberries, sliced
1 tbs black chia seeds
Preheat oven to 170°C/ 335°F.
Using an approx 18cm square sheet of baking paper, further cut into 4 pieces until you have a total of 12 small square pieces of baking paper.
Place and mould baking paper pieces into a large cupcake or muffin tray.
In two separate small bowls reserve about 1 1/2 tsp of puffed quinoa and raw sugar.
In a larger bowl place almond meal, flour, coconut, the rest of the puffed quinoa and sugar, salt and baking powder and combine.
Making a well in the centre then add vanilla, melted butter, almond milk and egg and mix until just combined. Add the chocolate and mix through and repeat with fresh strawberries.
Fill each hole on the baking tray so that it is just shy of full.
Top with a sprinkling of chia seeds, puffed quinoa and raw sugar.
Bake for around 25-30 minutes or until golden brown and cooked through.