Stinging Nettle Breakfast Muffins
These protein-packed breakfast muffins are made with a surprising ancient ingredient: stinging nettles. Nutritious and delicious, they offer a unique twist on a classic breakfast favorite.
Ingredients
Dry Ingredients
1 & 3/4 cups/210g Self Raising Flour
1 tsp Baking Powder
1 cup/100g Oats
1/2 tsp Sea Salt
1 tsp smoked paprika
2 tbs Hemp Seeds
3 tbs Pumpkin Seeds, plus a few extra for topping
3 tbs nutritional Yeast
5 Sun-dried Tomatoes, chopped small
3 tbs capers
1 cup/140g smoked tofu, patted dry
1 cup steamed nettle leaves, chopped fine
Handful coriander, chopped fine
2 spring onions, chopped fine
1 sweet potato, cubed
Wet Ingredients
3 tbs chia seed
1 & 1/2 cups/360ml milk
1/2 cup/120ml extra virgin olive oil
Toppings
1 leek, sliced fine
Method
Watch Tutorial VideoPre-heat your oven to 180 degrees C & line your muffin tray with 8 muffin cases.
In a large mixing bowl, add all the dry ingredients & mix well.
In a separate bowl or jug mix together the wet ingredients.
Add the wet mixture to the dry and mix together well.
Fill your muffin cases with the batter approximately 3/4’s full & top with a few slices of leek.
Place the tray into the oven for 30-35 minutes.
The muffins will keep fresh for 1 week in the fridge of 3 months in the freezer if wrapped properly.
