A healthy breakfast for mum this Sunday
Show mum you’ve been concentrating when she told you to eat healthily. Here’s a treat that’s good for her.
The muffins are easy enough for the children to make (tots with dad’s help), and it makes eight giant muffins, so there’s plenty to share. Make mum a cup of coffee, pop one of these on a pretty plate and breakfast in bed is served!
Avo and blueberry muffins with dukkah topping
Makes 8 giant muffins
You’ll need: 2 cups self-raising flour; ½ teaspoon salt; 1 ripe avocado; ½ cup brown sugar; 1 ripe banana, mashed; 1 teaspoon vanilla extract; 1 egg; 1 cup Greek yoghurt; 1 cup blueberries; 150g pecan nuts, chopped; 2 tablespoons dukkah.
How to: Pre-heat oven to 180°c, and line your muffin tin with paper liners.
Sift the flour and salt into a bowl. In a separate bowl, beat the remaining ingredients together except the blueberries, pecan nuts and dukkah.
Pour the avocado mixture into the flour and stir to combine – do not over-mix, gently stir in the nuts and blueberries.
Spoon into the paper liners and sprinkle with dukkah.
Bake for 25-30 minutes or until well risen and a skewer inserted in the middle comes out clean.
Remove and cool on a wire rack.
Recipe and image courtesy of the South African Avocado Growers’ Association.
What is dukkah?
It’s a nut and spice blend from Egypt and is lovely sprinkled over bread, veggies, hummus or you avo muffins. It’s also LOVELY on avo toast, with a squeeze of lemon.
Make your own
Don’t have any Dukkah? Make your own. Although it’s available at stores like Woolies and Spar, if you make it yourself, you could pop it into a glass bottle, tie up with a ribbon and there’s an extra pressie for mum. Clever!
You’ll need: half a cup each walnuts and almonds (you can replace almonds with hazelnuts, if you prefer); 2 tablespoons sesame seeds, 1 teaspoon each ground coriander and ground cumin, one quarter of teaspoon ground allspice, half a teaspoon fine sea salt, a good twist of freshly ground black pepper.
How to: Carefully dry fry the nuts over a medium heat In a large pan. You’ll need to stir often, so they don’t catch and burn. Cook for three minutes or so (they’ll smell delicious when they are done). Remove from pan and then cook the sesame seeds (in the same pan) stirring often, until the sesame seeds turn a very light golden colour. Remove the pan from the heat, and put the nuts and seeds into a food processor. Add in the rest of the ingredients (coriander, cumin, allspice, salt and pepper) and give a good whizz for a couple of seconds, until the nuts are broken into a coarse, sand-like texture. Keep the mixture in an airtight container for up to a fortnight.
