Muffins for breakfast are a real treat, especially if you eat them warm from the oven. These ones are slightly healthier than the average. They’re made with spelt flour and contain yoghurt, berries and dark chocolate.
As some of you will know, I’m a vegetarian and have been so for about twenty years. I have to confess that this is not a hardship as I’m not particularly keen on meat and never liked fish. One not so fine day at the village primary school, I sat for an hour chewing on a piece of gristle which I just could not bring myself to swallow. For those were the days when you were not allowed to leave the dining room until you had cleared your plate. I had packed lunches from then on and although I always ate my mother’s meat dishes, that was the day meat fell from favour.
Green Seasons Cookbook
So what’s this got to do with chocolate you may well ask? Well, one of my go to vegetarian cookbooks is Rachel Demuth’s Green Seasons. Rachel is a fantastic vegetarian cook. She not only, in my humble opinion, has the best restaurant in Bath – Demuths, but also runs a vegetarian cookery school. I did a day’s course there on Middle Eastern cookery a couple of years ago and it was fantastic.
The book is divided into the four seasons of spring, summer, autumn and winter for ease of using seasonal produce. And it’s also conveniently colour coded to help keep you on track. Each season is divided into seasonal vegetables, small eats, large eats and sweet eats. It includes such delights as: sorrel fritata, beetroot tzatsiki, courgette filo pie and leek and potato hash.
The book does of course have some chocolate recipes, as you can see with this recipe for delicious breakfast muffins. Mexican chocolate pudding has been on my list since I first got the book, but it took me a while to actually make it. Nor have I yet made the white chocolate cheesecake, the chocolate pistachio roulade and the chocolate cheesecake brownies.
A Win plus a Givaway
Anyway, the real point of this post is that I recently had a lovely surprise. I’m thrilled that Rachel picked me as a finalist in the recent Vegetarian Cookery School’s veggie breakfast competition. It was for my frumenty recipe. One of these days I will put it on the blog.
Although, sadly, I didn’t win the grand prize of a cookery school place, the ten finalists won a copy of Green Seasons. Now as I already have a copy of the book, I asked if it would be OK to use it as a giveaway on my blog instead. So you are now in the lucky position of having a chance to win your very own copy.
Sundays is the day I do the housework, the washing and various other chores – it’s always really busy. Today I have the additional task of making the annual batch of chilli sauce. So, just to give myself a bit more work and, more crucially, the incentive to keep me going, I decided to make some muffins for breakfast. I used Rachel Demuth’s recipe for Blackberry & Chocolate Muffins in Green Season’s Cookbook. Having discovered last week what a good combination chocolate and ground cherries made, I substituted the blackberries for ground cherries.
As mentioned earlier I used spelt flour rather than plain. And the spelt flour was a mixture of both white and wholemeal.
Unless you grow your own, ground cherries are hard to get hold of. So it’s fine to swap them for your berry of choice. Blueberries are an obvious one, though blackberries or raspberries would be good too.
We ate some of the breakfast muffins warm from the oven. Some of them anyway. They were great, not sweet, but with a big energy giving chocolate and berry boost. What a nice change from a slice of toast eaten whilst dashing to the station in the mornings. I might have to do this more often.
Other Ground Cherry Recipes You Might Like
- Chocolate ground cherry upside-down cake
- Coconut and ground cherry blondies
- Eve’s pudding with apples and ground cherries
If you’re after more breakfast ideas, why not take a look at some of my breakfast recipes?
Stay in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for breakfast muffins, with or without the ground cherries, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Breakfast Muffins. PIN IT.
Breakfast Muffins – The Recipe
- 300 g spelt flour (200g white, 100g wholemeal)
- 1 heaped tsp baking powder
- ½ tsp ground cinnamon
- large pinch of fine sea or rock salt
- 2 large eggs (I used duck eggs)
- 75 g golden granulated or caster sugar
- 1 tsp vanilla extract
- 100 ml natural yoghurt
- 100 ml milk
- 200 g ground cherries (or berries of your choice)
- 100 g bar of 70% chocolate - chopped
- 100 g unsalted butter - melted
- Sift the flours into a large bowl along with the baking powder, cinnamon and salt.
- Beat in the eggs together with the sugar and vanilla extract until smooth.
- Add this to the flour together with the yoghurt and milk and mix until just incorporated.
- Fold in the ground cherries and chocolate bits.
- Finally stir in the melted butter.
- Divide the mixture between 12 muffin holes lined with cases and bake in a preheated oven at 200℃ (400℉, Gas 6) for about 20 mins until risen and golden.
I’m sharing these ground cherry breakfast muffins with Lost in Food for #CookBlogShare.