Ok, so I was wrong about nut butters. In fact, it was a big mistake to eat nut buttered breads every morning. Result? Pimples on my face! I think my face couldn’t tolerate such amount of nut butter. I don’t know, I gave up eating them for now.
But now I have a new candidate! These breakfast muffins are nutritive yet not so fatty as nut butters. My mom really love them, so do I, which is an unusual thing because I normally don’t like savory muffins that much, but they have potatoes and goat cheese in them, and I’m a huge potato lover- who doesn’t like potatoes anyway? So, here’s my updated breakfast. Enjoy!
- 3 eggs
- 2 cups whole-wheat flour
- 1 cup mashed potatoes*
- 1/2 cup low-fat milk
- 50 grams goat cheese
- 2 tsp baking powder
* I mashed the potatoes with one tablespoon of milk, half tsp allspice, half tsp curry and some pepper.
Preheat the oven to 175 degrees C.
Beat the eggs, add milk and potato purée and mix them.
In another bowl, mix the dry ingredients and add it to the liquids.
Mix a little until you get an even enough batter.
Pour the batter in muffin cups and bake for 25 minutes, or until cooked.