There are two types of people: one who hates having breakfast and one who can’t imagine living without it. I obviously fall into the latter category. I open my eyes in the morning and my very first thought is food. Well, maybe the second, right after coffee. Also there are two kinds of breakfast people: the one who prefers bacon and eggs (brrr…) and the one who can’t think of anything other than something sweet. Again I belong to this second group. I have also found a scientific micro-evolutional explanation to this phenomenon. When I was a child I remember being as terrible at getting up early as I am now. My mother came up with a very sophisticated way of motivating me to get out of bed: she put a half opened bar of my all time favorite cheesecake-flavored chocolate in my hands. She probably figured that I can’t possible chew and sleep at the same time. Well, this had both long and short term effects (in addition to me having been a slightly overweight child). The short term effect was a bunch of chocolate stained bed sheets and plenty of cheesecake spread all over the carpet. The long term effect is that (and I am pretty sure that the Pavlovian response dates back to this childhood experience) right in the first few seconds after waking up I am always attacked by craving for carbohydrates. My eyes are still half closed and my body is only partly awake while I drag myself to the kitchen in a semiconscious state to improvise something sweet for breakfast. I usually end up with a plate of oatmeal, of which, to be honest, I am terribly bored. This sugarfree, low-carb protein muffin might solve the breakfast problem if you can afford to invest half an hour the previous day to escape from the dull oatmeal.
- 110 g protein powder
- 110 g coconut flour
- 100 g erythritol
- 4 eggs
- 4 lemons zested and juiced
- 30 g coconut oil
- 4 tsp baking powder
- 20 g poppy seeds
- a touch of salt
1. Mix the dry ingredients in a larger bowl, add the eggs, zest and squeeze the lemons, add the juice and the zest and pour the batter in the muffin cases.
2. Preheat the oven to 180 °C/350 °F and bake for 20-25 minutes or until golden brown.
3. That’s about it! ☺
Kitchen utensils used
1. Prepare the ingredients.
2. Mix the dry ingredients.
3. Zest the lemon (use organic or unwaxed lemons)
4. Add the eggs, squeeze the lemons and filter the juice to prevent seeds.
5. Work the batter with a fork of hand.
6. Pour the batter into a muffin pan lined with muffin cases.
7. Preheat the oven to 180 °C/350 °F and bake for 20-25 minutes until golden brown.