Healthy Breakfast Muffins

Ingredients:

• 120g carrot, grated 

• 120g sweet potato, grated 

• ½ cup dried fruit (e.g. sultanas, raisins)

• 150g self raising flour, sieved

• 1 tsp baking powder

• 1 tsp cinnamon

• 50g porridge oats

• 3 eggs, beaten

• 1 heaped tbsp cottage cheese

• 2 tbsp honey

• 2 tbsp mixed seeds

Instructions:

1. Preheat the oven to 160° and line a muffin tray with liners or use a silicone muffin tray.

2. Squeeze the excess water out of the grated carrots using a clean cloth or your hands.

3. Put the carrot, sweet potato and dried fruit in a bowl.

4. Add the sieved flour, baking powder, cinnamon and oats. Mix well to combine.

5. Add the beaten eggs, cottage cheese and honey and mix thoroughly.

6. Divide the mixture evenly into the muffin tray. Sprinkle with seeds.

7. Bake for 35-40 minutes at 160° until firm and golden brown.

8. Leave muffins to cool for at least 5 minutes before serving.

   Note: The muffins can be stored in the fridge for 3 to 4 days or frozen for another day.  1 for breakfast or a large snack. 

Breakfast/Snack

Serves: Makes 10 muffins.

(1 is a portion for breakfast or large snack)