Sweet and savoury muffins
Make a batch of these at the weekend and they will last you the week.
Sweet muffins
2 organic eggs75ml olive oil3 ripe bananas, mashed1 banana chopped for decoration (optional)120ml of milk1 tsp ground cinnamon150g wholemeal flour1 1⁄2 tsp of baking powder50g, dried figs chopped up25g sunflower seeds
Method:
Preheat the oven to 180C and grease 8-10 muffin cases and place in muffin tray
In a large bowl beat the eggs, then beat in the oil then add all the rest of the ingredients and mix well
Place 2 heaped tablespoons of the mixture into the baking cases, and add the chopped banana to decorate if you wish
Bake for around 25-30 minutes, until the muffins are coloured and firm to the touch. Allow to cool, and store in an airtight container.
Savoury feta and oregano muffins
(Makes 8-10)
1 onion, chopped2 small courgettes, cut into small cubes75ml olive oil2 organic eggs120ml of milk1 tsp fresh chopped oregano150g feta cheese, crumbled150g wholemeal flour1 1⁄2 tsp of baking powder
Method:
Preheat the oven to 180C and lightly grease 8-10 muffin cases and put in a muffin tray
In a frying pan add 2 tbsp of the olive oil and over a gentle heat add the onions and courgettes until they soften (about 5 minutes)
Beat the eggs and add the oil, oregano and feta. Then add the milk, stir well and add the flour and baking powder.
Place 2 heaped tablespoons of the mixture into the baking cases. Bake for around 25-30 minutes, until they are coloured and firm to the touch.
These are delicious eaten warm or at room temperature!