Being away from home during the week these days, I love to celebrate shared meals on the weekends. Especially breakfasts. We get the day started on Saturdays and Sundays with a big breakfast with fresh juices or smoothies (I need a juicer! My electric blender is being pushed to its limits!). I also love to bake in the mornings. I am an early bird.
This weekend I made apple and cinnamon breakfast muffins with rolled oats. Wholesome for breakfast with no sugar involved but the slight sweetness of the apples. I will take some to Hamburg for next week for a second breakfast on the go.
I used Elstar apples for the muffins as they are quite sweet. I love the variety of apples (colours!) you see at the markets at the moment. But to be honest, I often don’t know a lot about the types of apples available. I am just impressed.
What you need for 12 muffins:
500ml plain full fat yoghurt
350g rolled oats
2 large shredded apples
100g oat flour
2 teaspoons ground cinnamon
20g fresh yeast
Preheat oven to 180°C
When you shred the apples, don’t use the “apple juice” for the muffins
Whisk together all ingredients except for the rolled oats in a large bowl
Fold in the rolled oats
Scoop out the mixture into prepared muffin tins
Decorate with apple slices (not too thin or they get burned)
Let me introduce you to my sunday afternoon snack. We just came back around lunch time as we spent the weekend at my parents’ house, relaxing, watching football and eating. So when we came back today I wanted to make a little snack.
With what we had at home it turned to be an easy-to-make bread with a vegetable spread.
To be honest I have never done something with rhubarb before. Actually I had to find out whether or not to peel the rhubarb. There seems to be no real consensus regarding this. I didn’t peel it and I think it was the right choice. So far I guess I only had rhubarb cake or rhubarb with vanilla pudding or vanilla sauce – also yummy but I wanted to make a sweet sweet dessert.