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Carrot & Courgette Buckwheat Breakfast Muffins
Carrot & Courgette Buckwheat Breakfast Muffins

Before you jump to Carrot & Courgette Buckwheat Breakfast Muffins recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Healthy.

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Nuts and different seeds will certainly be a much better option when you are searching for a quick snack to enjoy. You will come to find that these snack items are generally loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have much more than others. Your entire body will use these types of fatty acids as a building block for creating hormones that your body requires to stay healthy. If you don’t get the fatty acids you’ll need your body will actually not be able to generate a few of the hormones that it needs.

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We hope you got insight from reading it, now let’s go back to carrot & courgette buckwheat breakfast muffins recipe. You can have carrot & courgette buckwheat breakfast muffins using 9 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Carrot & Courgette Buckwheat Breakfast Muffins:
  1. Take 250 g carrots, grated
  2. You need 250 g courgettes, grated
  3. Provide 150 g cheddar cheese, grated
  4. You need 1/2 cup olive oil
  5. Get 3 free-range eggs
  6. Get 1 cup buckwheat flour
  7. Prepare 1 teaspoon baking powder
  8. Take 1 pinch sea salt
  9. You need Mixed seeds (to sprinkle) - e.g. Sunflower, Pumpkin & Sesame seeds
Steps to make Carrot & Courgette Buckwheat Breakfast Muffins:
  1. Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
  2. Mix the grated carrots & courgettes, grated cheese, olive oil and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt. Stir well until everything is well combined.
  3. Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
  4. Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.

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