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Ingredients in Cinnamon Breakfast Muffins
Muffin add-ins
This is a good recipe for using leftover bits of dried fruit and nuts. You can literally use anything you want, or even seeds like pepitas and sunflower seeds.
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Raisins and walnuts – These are the fruit and nuts I used, but as mentioned above, you can use whatever you want or have. I like raisins over sultanas and currants because they’re bigger and plumper! And I feel like the earthy flavour of walnuts just works in this whole breakfast muffin.
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Coconut – For flavour, moisture retention in the crumb, and a touch of sweetness (though note, I use unsweetened not sweetened). I use desiccated coconut which is the really finely shredded coconut. Shredded coconut (the fine strands) will also work but flakes will be too large.
If you don’t like or don’t have coconut, leave it out and add an extra 1 tablespoon of flour into the batter.
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Granny Smith apple – This is my choice of apple because I like that it’s tart-sweet. But any colour and variety of apple will work here. Use a medium to large one. We need 1 1/4 cups of shredded flesh, including the juices. Don’t tightly pack the cup to measure (ie don’t press the shredded apple down into the cup with your hand),
Also, I don’t peel. There’s extra nutrients in the skin!
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Carrot – This recipe calls for 2 cups shredded carrot. As wth the apple, don’t tightly pack the cup to measure and don’t peel!
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