"Breakfast Club: Because breakfast should be more interesting than tea and toast or coffee and cereal. "
I am hosting this edition of the Breakfast Club for the amazing Helen from Fuss Free Flavours. I have decided that the theme for this month is Sweet Treats and Pastries. I'm normally a savoury foods person at breakfast time but occasionally I like to have a fruit muffin, danish pastry or slice of fruit loaf for breakfast.
So my challenge to you is to link up your favourite Brakfast Pastries or Sweet Treats.
Of course any adaptations to fit dietary requirements/choices are encouraged. Coeliac friendly, vegetarian and vegan recipes would all be welcomed with open arms, and mouths LOL Cooking for specific dietary needs can be difficult so please share alternative recipes which cater for all tastes, needs and lifestyles.
There are very few rules:
Please indicate in your post that it is a Breakfast Club event, and add a link to the main Breakfast Club page..
All entrants must link to this post on my blog, Fuss Free Flavours blog and include the Breakfast Club logo.
Entries can be sent to other events but must include the links detailed above.
Recipes that you have blogged before are fine, but they must be republished and the logo and links above added.
If you use twitter please use #blogbreakfastclub and tweet your entry.
Be mindful of copyright if using recipes which are not your own.
Closing date will be 30th April and I shall post the roundup shortly after that.
Here's my favourite Breakfast Muffin recipe:
Breakfast Energy Boost Muffins
These are great for breakfast on the go, once in a while, with a banana. My daughters like them in their school packed lunches or as an afternoon snack too. They are so easy to make. Just bung everything in a bowl and mix until combined. Fab recipe for kids to make by themselves, or with supervision.
2 cups plain flour
4 tsp baking powder
1 free range egg
1/4 cup oil
1 1/4 cups milk
1/2 cup grated carrot
1/2 cup sultanas
1 grated unpeeled apple
3/4 cup white sugar
Preheat oven to 200°C. Line each hole of a 12 muffin tin with a paper case.
Put all the ingredients into a large bowl. Stir all the ingredients together until just combined. Don't overmix the batter or your muffins will be heavy and tough. Spoon into the prepared muffin tin and bake 15 – 20 minutes until well risen, and golden brown. Cool the muffins for 5 minuntes in the muffin tin before gently transferring them to a wire rack to cool completely.
Link up your recipes using the linky: