Breakfast muffins with chufa and blue berries
Breakfast muffins with chufa
These breakfast muffins are the perfect way to start the day. I’ve made them with chufa which is also known as the tiger nut and the main ingredient in a Valencian drink called Horchata. Come to think of it I still have some tiger nuts in my cup board which I brought home after our trip to Valencia.
But back to these muffins; I made these for paleo magazine number 4 of this year.
Easy to make
Ever since I’ve discovered how easy it is to bake with silicon moulds I haven’t done otherwise. Especially when you’re making gluten free breakfast muffins. Since there are no gluten in the muffins they fall apart more easily. When you use silicon moulds you can get them out of the moulds perfectly.
Still a few didn’t come out so well due to the fact that my blue berries were massive in size. Something to keep in mind when you want to bake these blue berry breakfast muffins. Make sure you choose small blue berries as the large ones will be too big for a relatively small muffins.
If you don’t have chufa or can’t find it, you can easily substitute almond flour for this. I love the taste of chufa as it gives it a bit of a nutty flavour. And a bit of a crunch that almond flour doesn’t have.
If you’re more of a savoury breakfast person you can try these egg muffins.
These delicious blue berry muffins are gluten free and paleo proof
- 3 eggs
- 150 gr apple sauce without sugar
- 2 tsp vanille extract
- 125 ml coconut milk
- 60 ml maple syrup
- 30 gr coconut sugar
- 200 gr chufa flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100 gr blue berries
Preheat the oven to 180˚C (350 F) and line a muffin tin with silicon moulds.
In a large bowl mix the eggs, apple sauce, coconut milk, vanilla, maple syrup and coconut sugar to a smooth batter.
In another bowl mix the chufa, baking powder and the baking soda. Chufa tends to clump together so make sure you whisk out any lumps.
Add the dry ingredients to the wet ingredients and mix well. Add the blue berries last and fold them through. Divide over your muffin moulds
Bake for 20 minutes or until a wooden skewer comes out clean.