Start your morning with these wholesome wholewheat muffins, subtly spiced with white pepper and brightened with lemon zest. Paired with a refreshing blackcurrant yogurt sauce, these muffins make breakfast a treat to look forward to.
Whole wheat breakfast muffins
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Category
Breakfast and Light Lunch
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
- 175g wholewheat flour
- 1 tsp baking powder
- ½ tsp white pepper
- 1 tbsp Natural Nordic nettle-bilberry
- 1 tbsp olive oil
- 1 egg
- 1.5 dl buttermilk
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
Directions
Preheat the oven to 160°C (320°F).
- In a bowl, combine all the dry ingredients: whole wheat flour, baking powder, white pepper, and nettle-bilberry.
- In a separate bowl, whisk together the egg, olive oil, buttermilk, lemon zest, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Spoon the batter into muffin molds.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm with blackcurrant yogurt sauce or with butter and cheese.