Easiest Way to Prepare Homemade Carrot & Courgette Buckwheat Breakfast Muffins

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We hope you got insight from reading it, now let's go back to carrot & courgette buckwheat breakfast muffins recipe. To cook carrot & courgette buckwheat breakfast muffins you need 9 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Carrot & Courgette Buckwheat Breakfast Muffins:

1. Take 250 g of carrots, grated.
2. Use 250 g of courgettes, grated.
3. Prepare 150 g of cheddar cheese, grated.
4. You need 1/2 cup of olive oil.
5. Take 3 of free-range eggs.
6. Prepare 1 cup of buckwheat flour.
7. Use 1 teaspoon of baking powder.
8. Provide 1 pinch of sea salt.
9. Take of Mixed seeds (to sprinkle) - e.g. Sunflower, Pumpkin & Sesame seeds.

Steps to make Carrot & Courgette Buckwheat Breakfast Muffins:

1. Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases..
2. Mix the grated carrots & courgettes, grated cheese, olive oil and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt. Stir well until everything is well combined..
3. Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned..
4. Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving..

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