Breakfast muffins

January 10, 2017

Fellow chefs/ pattisiere's-in-training, foodies and health nuts... allow me to welcome you to the new year (albeit a couple days in)! 


As you know, in December last year and in anticipation of a new year (and somewhat a fresh start), InTheMidnightKitchen downed its spatulas, switched off the oven and folded away the aprons to focus on recreating and relaunching this new blog. The new blog is aimed at centering InTheMidnightKitchen as a familiar and iconic brand (one which I hope that you have come to love), in addition to granting you, a more accessible platform for your dietary fetishes/ cravings. Keeping in line with starting afresh, this year I've decided to focus on the health-side of baking and pastry, this endeavor, while no easy feat, is aimed at incorporating gluten-free, lactose-free and/ or sugar free desserts and meals that will startle your tastebuds (mainly due to the fact that something healthy can taste that good). 

With that being said, my unexplainable love for breakfast has remained steadfast. Although, admittedly, I'm no good at observing breakfast at what's commonly understood to be "breakfast time" (the morning hours before noon, that is). As a marked tribute to you, and the ideals of breakfast, I put together a quick health muffin that seemingly fits around the clock. 


These health muffins are made with all purpose flour and xylitol, however, as a conscious counter measure I've added blueberries, strawberries and homemade granola. The addition of blueberries gave the muffin mixture a dewy blue colour, which was well complimented with a sprinkle of granola ( to give it that extra crunch). 


May this recipe (and this new found venture) find in your favor... and if you're anything like me (someone who can't always stop to enjoy a good breakfast), then let this be the perfect for an on-the-go snack.


Bon appetite! 


Recipe: Breakfast Muffins



  • 2 cups of flour (or gluten-free if you prefer)

  • 2 teaspoons baking powder

  • 1/2 teaspoon of salt

  • 1/2 cup butter softened

  • 1 cup of Xylitol

  • 2 eggs

  • 1/2 cup of milk

  • 1 teaspoon vanilla

  • 1 cup of blueberries

  • 1 cup of granola

  • 1 cup of strawberries

  • 1 teaspoon of cinnamon

  • 1 teaspoon nutmeg


  • Line a muffin tray with muffins/cupcake holders. The mixture should make about 16 medium to large muffins.

  • Ina  bowl, measure out the flour, baking powder, cinnamon, nutmeg and salt.

  • In a mixer, add the butter until it has become soft and light in colour.

  • Then add the xylitol, and the eggs last (one by one). 

  • Once all of the wet ingredients are combined, add the flour mixture to it. 

  • Then add the granola, and berries, and vanilla essence.

  • Preheat your oven to 180 degrees with fan assist on. Scoop the mixture into the tray, filling till about 3/4 full, sprinkle granola and xylitol on top. 

  • Bake for about 25 minutes.











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