Hello Everyone! I hope the week has been good to all. Tonight will be the last of my Muffin Making Monday series on Amcarmen’s Kitchen and I will be back to sharing recipes with y’all on my usual Wednesday night uploads. I’ll still be continuing the overall theme for the year of Breakfast Foods, but next week I’ll be sharing a completely new sub-theme on the blog so stay tuned for that!
Yesterday was such a tiring day overall that I think I crashed in bed right after dinner and probably had one of the best sleeps that night – it would’ve been even better if I hadn’t had to wake up so early for work. We held a garage sale yesterday morning from 7am to (officially) 10am, but people still kept coming by the house past 11am that morning. The night before we invited our close friends to the house so that they could have the first choice in picking out what they wanted before we sold our stuff to others the following morning. We made almost $500 that night and morning for all our small items such as clothes, jewellery, bags, accessories, toys, etc. and about $1000 more on our large furnitures. After a tiring morning of turning our unwanted things into money, I spent the afternoon catching up with friends and food at one of our friend’s open house. That was my day in a nutshell.
Moving on, plums are extremely nutritious, offering a wide variety of health benefits. They contain over 15 different vitamins and minerals, and in addition, fibre and antioxidants that may help reduce the risk of several chronic diseases. To have a further read on the health benefits of Plums (and Prunes), head on over to Health Line. Moving on, in addition to the many vitamins and minerals packed into these breakfast muffins, quinoa also gives them a major protein boost. Check out the original recipe from The Good Housekeeping Test Kitchen.
PREP TIME 10 MINS | COOKING TIME 15-20 MINS | SERVES 12 MUFFINS
- 1 & 1/4 cup plain flour
- 1 cup buckwheat flour
- 1 cup full-fat plain yoghurt
- 1/2 cup honey, plus more for drizzling
- 1/3 cup raw white quinoa
- 113g unsalted butter, melted
- 2 large free range eggs
- 2 plums, 1 roughly chopped and 1 sliced, thinly
- 1 & 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Preheat oven to 200C (400F or gas mark 6). Line a 12 hole muffin pan with paper cases. Set aside.
- In large mixing bowl, whisk the flours, quinoa, baking powder, cinnamon, ginger, baking soda, and salt together.
In another mixing bowl, medium-sized, whisk the eggs, yoghurt, melted butter, and honey together. Gently fold the egg mixture into flour mixture until just combined; then stir in the chopped plum.
- Divide the batter equally among the prepared muffin cases (about 1/4 cup each) and top each with a couple of plum slices.
- Bake for 15 to 20 minutes or until toothpick inserted into centres of the muffins comes out clean. Cool in the pan for about 5 minutes and then transfer them to a wire rack to cool down completely.
- Drizzle with honey, if desired, before serving and enjoy!
– Ally xx