That got your attention!
As I mentioned in Super Speedy Snacks, I recently gave a talk to my local NCT Bumps & Babes group with lots of practical easy ideas to incorporate healing, healthy, energy-boosting foods into their very busy lives.
I have no idea if they were listening because frankly the babies were making a right racket, but I do know that the muffins went down a treat. The reason I have called them Mummy Muffins is that they contained two special ingredients to encourage milk flow – fennel and caraway seeds. Now, don’t worry, you won’t start spontaneously lactating, but it does give them an lovely aniseedy tang.
I have adapted the recipe for Good Morning Muffins from one of my favourite cookbooks, Leon by Allegra McEvedy, to make them less sugary, more nutty and seedy, gluten free, and of course, milk flow-inducing. Here you go:
Makes about 8 in a deep muffin tray.
Preheat the oven to 180°C/gas mark 4.
Whisk the eggs in a large bowl. Beat in the groundnut oil, followed by the apple sauce, vanilla, banana and agave.
In a separate large bowl, mix together the dry ingredients: flour, sugar, bicarb, baking powder, cinnamon, oats, fennel and caraway seeds.
Tip the dry ingredients into the wet ones and mix thoroughly until you have a batter. Stir in the pecans.
Spoon into paper muffin cases and bake in a muffin tray, scattering in a little of the oats on top of each one.
Cook for around 25-30 minutes in the top half of the preheated oven.
These are delicious for breakfast or as a teatime snack with a lovely cuppa. You can always take out the fennel & caraway seeds if you don’t like that flavour. If you want to use wholemeal flour, you’ll need 200g.
Enjoy and share with your friends, or take a batch round to a new mum. She’ll really love you! She may even start crying. New mums do that.