Strawberry and Cashew Cream Stuffed Breakfast Muffins

Strawberry and Cashew Cream Stuffed Breakfast Muffins
Contributed by
Krystle Manning
Serves
12
Time
Soak: 8 hours. Prep: 15 min. Bake: 25 min.

Who doesn’t love a little baked morsel of goodness for breakfast? A couple of these delectable muffins are perfect to grab as you’re running out the door for a wholesome and delicious breakfast on the go. The muffin batter is filled with oats, nuts and eggs – all your typical breakfast ingredients, just in a new and wonderful form. Enjoy cake for breakfast without the guilt!

Method

Strawberry Chia Jam

  1. place all ingredients into a blender and then pour into a clean, sterilised jar and set aside in the fridge to thicken.

Cashew Cream

  1. Rinse and drain the cashews and then place into a blender or coffee grinder and blend well until very smooth and creamy, cover and set aside.

Oat and Almond Muffins

  1. Preheat the oven to 160 degrees celcius and line a muffins tray with patty tins or press in squares of baking paper.
  2. Place the coconut cream, eggs and coconut oil into a food processor/blender and blend to a smooth batter.
  3. Add the honey, oat flour, almond meal, lemon zest and juice, bicarbonate soda and vinegar. Blend again until well combined.
  4. Half fill each muffin hole with the cake batter. Then grab the jam and cashew cream and add a dollop of each into the middle of each muffin. Lastly, pour more batter into each muffin hole to cover the jam and cream.
  5. Slice the spare strawberries in half and top each muffin with a strawberry half (cut side facing up) and a sprinkling of rolled oats.
  6. Place into the oven to bake for 20-25 minutes or until the muffins are turning slightly golden and spring back when touched.
  7. Remove from the oven and allow to cool slightly before enjoying.

Buy Ingredients

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