As a child, I would constantly beg my mother to let me have cake for breakfast.
We’d always have some Mr. Kipling slices hidden away in the cupboard just out of my reach. And knowing they were there, my bowl of Corn Flakes never looked very appetizing in comparison.
Now, as a fully grown adult out in the big, bad world, I can eat whatever I want for breakfast (hurrah!). I just have to put up with mum’s disapproving tuts over the phone when I let slip what was on the menu with my cup of tea this morning.
Sadly, the guilt of scoffing chocolate cake at 8am can sometimes be too much, so I’ve come up with a healthier cake alternative for you all.
I’ve replaced sugar and butter with honey and olive oil (the elixir of life as far as I’m concerned) and jam-packed it full of carrots to give yourself a fighting chance at seeing in the dark.
So for life-giving, night vision, morning muffins (perhaps I’m overselling at this point) – take a look at this great recipe I’ve whipped up for you today!
1 cup honey
1 cup extra virgin olive oil
1 cup plain flour
1 tsp baking powder
½ cup grated carrots
½ cup raisins
Makes enough for 12 muffins
Preheat your oven to 350°F.
Pour your honey into the mixing bowl.
And add the olive oil, mixing well until fully combined.
Add your two eggs and beat into the mixture.
Gently fold in your flour and baking powder. Once mixed, dump in the carrots.
And sprinkle in your raisins.
Keep gently folding, so as not to knock out the air, until the cake batter looks somewhat like the one below.
Using fancy-pants muffin cases, equally divide your mixture amongst them.
Pop in the oven for 20-25 mins.
Check with a skewer to ensure they’re baked all the way through.
Perhaps the most important part of the recipe:
Make yourself a cup of tea/coffee, grab a freshly baked muffin and jump back into bed.
I can feel my night-vision improving already!
Recipe originally featured on www.inseatnumber3.com a Spanish based food and lifestyle blog.
Debbie Musgrove is a Gastronomical Tour Guide at Madrid Food Tour.