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We hope you got insight from reading it, now let’s go back to carrot & courgette buckwheat breakfast muffins recipe. To make carrot & courgette buckwheat breakfast muffins you only need 9 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Carrot & Courgette Buckwheat Breakfast Muffins:
- Take 250 g carrots, grated
- Take 250 g courgettes, grated
- Prepare 150 g cheddar cheese, grated
- You need 1/2 cup olive oil
- Use 3 free-range eggs
- Use 1 cup buckwheat flour
- You need 1 teaspoon baking powder
- Use 1 pinch sea salt
- Prepare Mixed seeds (to sprinkle) - e.g. Sunflower, Pumpkin & Sesame seeds
Steps to make Carrot & Courgette Buckwheat Breakfast Muffins:
- Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
- Mix the grated carrots & courgettes, grated cheese, olive oil and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt. Stir well until everything is well combined.
- Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
- Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.
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