Another twist on breakfast muffins

‘Fixing Dad’ is a documentary about how two sons REVERSED their fathers 10 year struggle with Type 2 diabetes by getting him to drastically cut his carbohydrate intake.  It will be shown on BBC2 on Sunday evening July 24th. Watch it if you can!

Read more: http://www.dailymail.co.uk/health/article-3696003/These-sons-REVERSED-fathers-diabetes-making-cut-pasta-bread-does-NHS-advise-complete-opposite.html#ixzz4F9lCUWtZ

I get lots of positive feedback on my low carb breakfast muffins. Here’s another twist on them that uses pears instead of some of the banana.

Ingredients:

  • 200g very ripe bananas
  • 100g of chopped ripe pears, skin on and stewed (microwave for about 2 mins) in advance to soften and reduce
  • 30g of softened butter
  • 2 fork beaten free range eggs
  • 1 tsp of ground cinnamon
  • 30g of freshly ground linseed
  • 200g ground almonds
  • 1 teaspoon of bicarbonate of soda
  • A pinch of salt

Method:

Mash the ripe medium bananas and stewed pear with the softened butter.

Add the fork beaten free range eggs, the ground cinnamon and the red currants and mix well.

Then add the dry ingredients of freshly ground linseed, ground almonds,
bicarbonate of soda and a pinch of salt and mix well.

Transfer to muffin cases and bake for approx 30 minutes at 180 deg C. Store them in the fridge for up to a week.

Serve with cream or greek yoghurt to get the healthy fat in to fill you up.

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