RECIPES SHARED – INGREDIENTS & METHOD:
1 tbsp almond butter
1 tsp baking powder
Whisk all the ingredients together and fry. Serve with maple syrup and berries.
BREAKFAST EGG MUFFINS:
Crispy bacon chopped into small pieces
Handful grated cheese
Whisk the eggs in a bowl and season (if you’re not serving them to babies). Chop up the spinach and wilt it in a pan. Add a tablespoon of spinach and a sprinkling of crispy bacon pieces to each muffin case. Top up with the egg mixture and a sprinkle of grated cheese. Bake in the oven at 180 degrees for about 10 minutes.
APPLE & BANANA MINI MUFFINS:
150g plain flour
1 tsp baking powder
50g caster sugar
100ml semi-skimmed milk
40g margarine, melted
1 medium apple peeled, cored and grated
1 banana mashed
1 tsp vanilla extract (optional)
Preheat the oven to 200°C, fan 180°C, Gas Mark 6.
Grease a mini muffin tray with butter/margarine.
Method: Sift the flour and baking powder into a mixing bowl, then stir in the sugar.
Put the milk, egg, vanilla extract and melted butter in a jug and beat together.
Add to the dry ingredients with the apple and mashed banana.
Stir until just combined. Do not over-mix.
Spoon the mixture into a well-greased mini muffin tray and bake for 20-25 minutes, until the muffins are risen and golden.
DIPPY EGG & SOLDIERS:
I find I get the best soft-boiled eggs by keeping my eggs at room temperature, adding them to a pan of boiling water and setting my timer for 5-6 minutes. The boys love their toast cut up into ‘soldiers’, Humpty Dumpty style! 😉
1/3 cup oats
1 cup milk
Maple Syrup or Honey
1 cup Coconut milk
1 tbsp Coco powder
Half an Avocado
Blend the ingredients together til smooth.
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