Posted in: Recipes
Winter Warmers: Cosy Food for Frosty MorningsAs the mercury drops and those early mornings get duller and chillier, we can all end up in need of a little pick me up. When you've hit the snooze button a few too many times and the thought of de-icing your car and battling through the wintery weather is enough to leave you yearning for the warmth of your bed, the last thing you want to be tucking into is an ice cold bowl of cereal. So, on that note we at Tower HQ are here to share a few of our favourite winter warmers that offer the perfect way to add a little cosiness to those frosty mornings, warming you up from the inside out and getting you ready for the day! Best of all, a lot of these can be prepared in advance making them perfect for those pressed for time in their morning routine. Apple and Honey Breakfast Muffins Full of sweet apples and warming cinnamon, these easy to make muffins are a great way to enjoy breakfast on the go! Makes: 12 Time: 30 minutes Ingredients 250g plain flour 225g sugar 3/4 tsp baking soda 3/4 tsp baking powder Pinch salt 1 tsp cinnamon 1/4 tsp cloves Pinch of cardamom 2 large eggs 80ml vegetable oil 125ml honey 1 large apple, chopped Preparation
- Preheat oven to 180°c, and line a muffin tin with paper muffin cases- we may be biased but our Tower Granitex 6 Cup Muffin Tin would be perfect, just bake the muffins in batches for the perfect result!
- In a mixing bowl, combine all dry ingredients. In a separate bowl, combine eggs, oil and honey. Add the dry ingredients and use a wooden spoon to fold the mixture together.
- Fold in the chopped apple and then evenly distribute the mixture between the paper cases.
- Bake in the oven for around 20 minutes or until the muffins are golden brown – the muffins will be fully cooked when a metal skewer inserted into them comes out clean.
- To enjoy for breakfast, simply warm through in the microwave for 30 seconds and serve with a dollop of greek yoghurt.
- Preheat your oven to 200°C.
- Add the chopped vegetables into a large mixing bowl, then add the eggs, salt and whisk to combine.
- Grease a 6 cup muffin tin using a small amount of butter and some kitchen paper.
- Equally distribute the egg mixture between the muffin tin cups.
- Place the tray into the oven for 15-18 minutes. The muffins will be cooked when the tops are firm to the touch.
- In the morning, place an egg muffin onto a microwavable plate and cook for around 2 minutes or until piping hot through.
- Turn your slow cooker onto a low setting, then add a teaspoon of coconut oil into your slow cooker and allow to melt. A multi-cooker like the Tower 5L Multi-Cooker works just as well, there's even a dedicated porridge setting!
- Add the diced apple and then sprinkle generously with the cinnamon, salt and brown sugar. Add the oatmeal on top.
- Pour in the almond milk and water then cover and cook for 8 hours - overnight is perfect!
- When you’re ready to eat, give the oats a good stir, and serve in a bowl with a drizzle of maple syrup and a sprinkle of raisins. Alternatively, pop some in a mason jar and enjoy on your way to work!
- Into a food processor like the Tower 2-in-1 Food Processor and Blender, add the oats, toasted hazelnuts, dates, cocoa powder, vanilla extract and orange zest and blend until you have a fine powder.
- Dispense this mixture into an airtight container (it will keep for up to 2 weeks).
- To make the hot porridge, simply add 65g of the chocolate mixture into a saucepan with 200ml of coconut water.
- Heat gently, stirring continuously for around 3 minutes until you have the desired consistency. If it’s a little thick, simply add a touch more coconut water.
- Top with half a sliced banana and enjoy!
Did you like this post?