Muffins evolved

It all started when I saw this muffin pans in the shop and thought how nice a warm muffin will be for breakfast. I have never made muffins except for the instant kind where you buy the muffin mix and just add oil and eggs.  Gwynneth had a lot of baking experience and she dived into the task…

Very quickly Gwynneth’s muffins became a standard for breakfast on Saturday mornings and it was especially nice on our weekend hiking trips. There is nothing like enjoying one of these babies after suffering up a hill. It just made the hiking trips for me.

The first ones were made mainly with oats and flour. We were not satisfied with the nutritional value and experimented with using more healthier ingredients. They evolved into something quite good that should be low GI, containing omega oils, high in fibre, high in protein and all the good things that can be in there. We use free range eggs, rolled oats, rye flakes, crushed rye, nuts, flax seed oil, grape seed oil, rolled barley, honey and stone ground flour. The result of the evolution is a muffin that is just unbeatable in taste, texture and nutritional value.

And then of course there are the naughty part of some of the muffins… Chocolate, cream cheese, Thai green curry & corriander, Butternut, spices and quite a bit more.

 

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