This is what my little friend Zoe and I made for breakfast today. The muffins were left over from yesterdays breakfast. Yesterday I had them fresh out of the oven with custard and black grapes. It was like Christmas!
But today’s breakfast was even nicer. We baked wild apples in foil over coals. They burnt a bit and I need to perfect my fire-cooking, but when all was said and done, this was a breakfast to remember and worth writing up. Have fun!
Beat eggs and oil till light and fluffy, adding sugar gradually.
½ cup cocoa
1 tsp cinnamon
½ or less tsp chilli powder or paprika
1/3 cup of ground dark roasted coffee beans
1 ½ -2 cups milk
Keep the mixture at the thickness of cream by adding some (not all) of the milk as you add the dry ingredients to the egg mixture.
Now add bit by bit:
1 1/2 cups self raising flour
Keep the mixture moist with sploshes of your milk, so that when you finish, the mixture is thick like mud from the edge of a waterhole, where the cows have been walking.
Put at least two big spoonful’s into muffin cases and bake 190 till cooked. ( you’ll know when this is because they’ve been smelling good for about 5 minutes and when pricked with a skewer or sharp knife, the blade comes out clean.)
Wrap apples in foil and bake on, or under coals till tender. When cool you can peel away the skin or just scoop out the pulp. You can eat the core and seeds if the apples have really been cooked well. The core is just slightly firmer than the very soft flesh, and the seeds are like nuts. Cores are not bad. It increases the fiber and essential oil content of your meal.
Slice muffins or serve whole with a generous blob of Greek Yoghurt, smoked apples, then drizzle the whole lot with good raw honey that has been warmed by the fire or given a few seconds in the microwave (without the lid on).