chocolate orange & chia baked egg muffins

  • Yield:

    24 muffins
  • Cooking Method:

    baking
  • Prep Time:

    15 mins
  • Cook Time:

    30 mins

Allergens:

egg
chocolate orange & chia baked egg muffins

It's so important for your child to have their daily intake of baked egg once they have passed the baked egg challenge. The hope is that this will enable them to move up the egg ladder! Until they do it's vital that you make sure that the egg you feed your child is baked according to the hospitals guidelines. They have to be cooked in individual portions at 180°C for 30 minutes.

This recipe is fab because you can freeze the muffins once baked, and get one out a day so they are lovely and fresh every morning for your childs breakfast. They smell and taste delicious and have some great ingredients in them like the ground chia seeds.

If your child has a severe allergy to raw egg - make sure that you use utensils and bowls that can be thoroughly cleaned and can go in the dishwasher to avoid the risk of cross contamination. I use a stainless steel bowl from my kenwood chef to make these muffins as I can be confident that it will be 100% clean of raw egg, once it's washed and has been through the dishwasher.

Ingredients:

  • 1 C gluten-free oats*
  • ½ C orange juice
  • ½ Tbs orange blossom extract
  • ½ C m!lk alternative (we use koko)
  • 1 tsp cider vinegar
  • ¼ C ground chia seeds
  • 1 tsp ground cinnamon
  • ¼ C raw cacao powder
  • 1 C gluten-free self-raising flour*
  • 1½ tsp bicarbonate of soda
  • ½ C demerara sugar
  • ¹⁄3 C oil
  • 1 egg

Method:

  1. Preheat your oven to 180°C (fan oven) & line your muffin trays with cases 

  2. In a bowl combine all the ingredients in the order listed above, except for the eggs and oil. I make sure everything is combined, that the washing up is done and everything tidied away before I crack open the egg! I don't want there to be any risk of raw egg making it's way onto any of the utensils I use for Aars other baking. Cross-contamination is the biggest risk when preparing the baked egg muffins.

  3. In a large jug beat the oil and egg until they're just combined. Then stir them into the other ingredients. Don't over mix, a lumpy mix makes lovely light muffins, and a smooth mix makes heavy solid ones!

  4. Spoon your lumpy mix into the muffin cases and pop into the oven for 30 mins. When you remove them from the oven leave the muffins in their trays for 5 mins before placing on cooling rack.

Notes:

*the recipe works well with normal oats & flour too if you don't need to avoid gluten. 

We freeze the majority of the muffins in food & freezer sealed bags so Aars can have one fresh every morning. I defrost one per night. Sometimes Aars fancies a fresh-from the oven muffin - so I pop a defrosted one on a little baking tray and into the oven as it warms up to 180°C (fan); it takes about 8 mins to start emitting its delicious aroma, which is when you want to get it out and gobble it up! If the oven is already hot it only takes about 5 mins to warm up. If you forget to get a muffin out of the freezer the night before, don't worry these can be placed in a bowl and microwaved for 1 minute (to defrost and warm) ready for eating in the morn.