I think I may have just found a decent bread substitute.
Although these muffins have the texture of a cake, they are nowhere near as sweet and they taste like wholemeal bread.
I’m not kidding.
Now, when that all-encompassing craving for bread comes upon me I have these to fall back on.
And it was a complete coincidence that it happened.
The recipe is adapted from one I saw from bran muffins. I thought flax-meal would be a good substitute, and boy is it. But I had never imagined that they would taste as similar to wholemeal bread as they do. I know I’m beginning to sound a little repetitive, but I really can’t get over it.
The only downside – if you can really call it a downside – is that they do need an accompaniment of some sort, even if it is just butter. Personally I have had then with butter and jam, warmed with a good helping of almond butter, and finally – to revive them a few days later – I cut one into three, dipped it in beaten egg and French toasted them (with the compulsory drowning of maple syrup and a sliced banana). Delicious. And just as versatile as bread. Even if it is a little tricky to make them into a sandwich.
I topped them with frozen berries but you could leave these off and then you will be free to cover them in something savoury.
I’m making myself hungry.
Flax-meal Breakfast Muffins
- 300ml buttermilk
- 1 large egg
- 80ml oil
- 50g dark brown sugar, or coconut sugar
- 90g flax-meal
- 25g buckwheat flour
- 50g sorghum flour
- 50g rice flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup frozen berries
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line a 12-hole muffin tin with paper cases.
- Mix all of the ingredients together, apart from the frozen berries.
- Divide the mixture between the cases and then top with the frozen berries.
- Bake for 20 – 25 minutes, until risen, firm to the touch and a tooth pick inserted into the side comes out clean.
- Leave to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely, although these can be eaten warm.
- Store in an air-tight container.
© The Pink Rose Bakery 2015