Tuesday, 7 October 2008

I Love: Breakfast

I'm one of those people who wake up ravenous and have to eat soon after getting up. The girls are too, and even if its only 6am when they wake up, if they aren't eating by about 6.30 then they start getting cranky pretty soon after. They like simple things for their breakfasts, and often the same things every day - cereal, toast, crackers, fruit. Nothing too challenging. Me, I prefer a little more variety.

Everyday breakfasts.
I like to make porridge (oatmeal) with rice or almond milk, with or without raisins (or other dried fruit) or spices, and topped with some ground flaxseeds. Like this one, made with an oatmeal / quinoa combo -
Another favourite is a rice breakfast, leftover, or freshly cooked brown rice, heated with similar additions to the porridge, or savoury version - cooked in vegetable stock with cut up seasoned nori sheets. Fills me up and sets me up nicely for a busy weekday racing around after all the children.
Sometimes, if I'm less hungry I'll have a smoothie, or some fruit but I usually need more than that to get me all the way to lunchtime. I have also been known, more than once i must admit, to have leftovers for breakfast, seriously! sometimes soup or curry can hit the spot perfectly!
I'm not really keen on cold cereal, or toast, even in summertime but in a pinch that'll do as I can't go without breakfast! To drink, usually juice or water, but sometimes herbal tea, and very sometimes decaf coffee - its more about filling my tummy with food.
Weekend breakfasts.
When I have a little more time, sometimes on a 6am weekday start but more often on the weekends, I like to bake for breakfast, muffins and scones mainly, but sometimes things a little more demanding like yeasted breads, bagels or rolls. and you all know how much I love muffins! My go-to scone recipe is the one in Vegan with a Vengeance, often with additions and substitutions of my own, if you haven't made these yet I can recommend them!
Occasionally a special breakfast will be a hot breakfast, a tofu scramble or some such, but I tend to keep those "brunch" type things (like the recipes I've been testing for Isa's brunch book) for a lunchtime meal. Don't know why.
Because I'm such a muffin fan, and because no-one really needs a recipe to make porridge with flaxseeds on top, here's some breakfast-y muffin goodness for you!
Masala Chai means “Spiced Tea” and these muffins are an homage to the myriad blends of Chai tea available on the market today. You can cheat and use a Chai tea bag as well as (or instead of) the spices and plain / English Breakfast – or if you want yours extra Chai spiced, but I like then as they are.

Masala Chai Muffins
Makes 12

1 ¾ C + 2 T Almond Milk
1 ½ t Vanilla Extract
3 plain (English Breakfast type) Tea Bags (normal or decaf)
1 ½ t ground Cardamom
1 ½ t Cinnamon
¾ t ground Ginger
¼ t ground Cloves
¼ t Black Pepper
¼ t Allspice
¼ C + 2 T Oil
1 ½ C Whole Wheat Flour
1 ½ C Plain Flour
1 T Baking Powder
½ t Salt
1 C Sugar

Preheat oven to 375F and prepare muffin tins.
In a small saucepan bring the almond milk and vanilla just to the boil. Do not allow to actually boil. Add the tea bags and the spices. Remove from the heat, cover and allow to steep until milk is cool (about 30 minutes). Remove the tea bag, squeezing it out, and stir in the oil.
In a large bowl sift together the flours, baking powder, salt and sugar.
Add the liquid ingredients to the dry ingredients and mix to just combine.
Spoon mix into the prepared tins bake for 20 – 25 minutes until tests done.
Allow muffins to cool in baking tins for 5 minutes before cooling on racks.

2 comments:

evestirs said...

those muffins look great, thanks for the recipe! :)

vegannifer said...

I'm like you - I need to eat right away. Neither my husband nor my daughter or like that, though. My family was like that growing up and are still like that today.

I'm drooling over Masala Chai muffins. What fantastic flavor they must have!