Mornings. Most of the time those 10-20 mins extra in bed is an unconscious impulsive decision between you and the snooze button. Meaning breakfast will be whatever you can skip or roll off the counter. Which could result in some midmorning sugar indulging? So how can we make midweek breakfasts something to win out over the few stolen minutes in bed? Try crispy cornmeal raspberry sweet potato muffins. Whether eaten at a stop light on your way to work or with your slipper covered feet and steaming almond latte. You choose.
Crispy Cornmeal Raspberry Sweet Potato Muffins
200g (1 cup + 2Tbsp) Cornmeal
100g (1/2 cup heaping) Ground Almonds
2 tsp baking powder
pinch of sea salt
4 Tbsp coconut oil
125 ml (1/2 cup) honey
150g (1/2 cup) cooked mashed sweet potato
125 ml (1/2 cup) raspberries
2 Tbsp water (if you batter looks dry, if you use maple syrup instead of honey might not need it)
Mix your almonds, cornmeal, baking powder, and salt in a bowl. In a separate bowl use an electric beater to beat your honey and coconut oil together until fully mixed together and fluffy. Use a spatula and mix your dry ingredients with the coconut oil mixture. Then add your cooked and mashed sweet potato until all ingredients are combined add the water if you batter looks a little dry. Add your whole raspberries and mix in lightly. Then spoon into a muffin tin. Put in a preheated oven 180c/350f and cook for 25 mins. The batter makes 6 large muffins. ALLOW TO FULLY COOL! THEY FALL APART IF YOU TRY TO EAT THEM BEFORE THEY COOL! WHICH IS ANNOYING.