Milk (2 tbsp)
Preheat the oven to 180C. Line a muffin tray with 4 muffin cases.
Grate the courgette and place in a large bowl.
Melt the butter. Break the egg into a bowl, whisk. Stir the butter, egg and
milk into the grated courgette bowl.
Sieve the flour, polenta and sugar into the grated courgette bowl, add the
Mix with a spoon until everything is combined. Divide the mix between muffin
cases. Bake for 18-20 mins until risen and golden brown in colour.
Submitted by Ozlem Ozkulahci of SU Food Design. For more information on Ozlem click HERE
Breakfast Granola from Everyday Healthy
A high-protein, low-granola that is packed with
nutrients. Served with some Greek yoghurt and mixed berries this nutty granola
will offer slow releasing energy throughout the morning and stave off sugar
cravings until lunchtime. The addition of egg whites produces delicious crunchy
granola clusters as well as increases the protein content.
250g jumbo whole
2 tbsp coconut oil, melted
1-2 tbsp maple syrup, to taste
50-100g mixed seeds (sunflower, pumpkin, sesame)
100-140g mixed nuts (flaked almonds, pecans, walnuts, pistachios)
1 tsp ground cinnamon
2 eggs whites
To serve: dried dates, apricots, cranberries
Preheat the oven to
Pour the melted
coconut oil onto a large baking tray. Add the maple syrup and stir in the oats,
cinnamon and mixed seeds and give everything a stir.
Whisk the eggs
whites in a separate bowl until stiff peaks are formed. Stir this through the
oats until combined. Place in the oven for about 15 minutes. Give everything a
stir and then add the nuts. Place back in the oven for a further 15 minutes
until the nuts are browned and the granola is crispy.
Remove from the
oven and add any additional dried fruit or flavourings of your choice.
This will keep in a jar or tupperware for 3-4 weeks (if it lasts that long!)
Submitted by Caroline Haigh of Everday Healthy. For more information on Everyday Healthy Click HERE