Don’t you know? Breakfast is the most important meal of the day, the first one, the one that charges you with sparkling nergy. At home, we strongly belive in the power of breakfast, even if we have slightly different habits about this moment of the day. Mum loves having her breakfast all alone, reading a book, with hot milk and coffee.
As regards my father, Claudia and me… the story is totally different. We love taking our time, haveing breakfast in the garden, with juices, toasted bread and jams. These tiny cakes are perfect for one of our breakfast glorious moments!
- wholemeal flour, 150 gr
- eggs, 2 whisked
- caster sugar, 125 gr
- extravirgin olive oil, 100 ml
- peeled and grated carrots, 100 gr
- peeled diced apples, 100 gr
- raisins, 4 whole tablespoons
- salt, 1 teaspoon
- baking powder, 1 teaspoon
- sodium bicarbonate, 1/2 teaspoon
- cinnamon, 1 teaspoon
As always, I follow the muffin making directions.
Preheat the oven to 180°C.
Mix all the dry ingredients in a large bowl (wholemeal flour, caster sugar, raisins, baking powder, sodium bicarbonate, salt, cinnamon, carrots and apples – talking about that, cover carrots and apples with some flour, to prevent them from getting spoilt).
In an other bowl, mix eggs and olive oil.
Combine dry ingredients with egg and olive oil mixture.
Pour into tiny muffin moulds and bake for 25 – 30 minutes, or until a skewer comes out clean and dry.