Breakfast is considered by many to be the most important meal of the day. Whether you agree or not, here are a few recipes that we think are not just great to start the day off, but could be enjoyed for lunch or dinner, too.
Corn Fritters with Baked Beans
Hold tight - we’re checking permissions before loading more content
Serves four.
Ingredients:
2 x 420g tinned can of corn kernels, drained
2 eggs
1 red onion, chopped
¼ cup fresh coriander leaves, extra to serve
1 garlic clove, crushed
1 cup self-raising flour
⅓ cup vegetable oil
1 ripe avocado, chopped
1 x 425g can of baked beans in barbecue sauce
Salt and pepper
Method:
Combine half the corn, eggs, onion and coriander in a food processor and blend until roughly chopped. Place in a mixing bowl and combine with remaining corn, garlic and flour, and season with salt and pepper.
Heat 2 tablespoons of oil in a large heavy-based frying pan, using a ¼ cup to measure each corn fritter and fry for 2 minutes on each side or until golden.
Place baked beans in a microwave-safe bowl, cover, heat on high for 2 minutes, stir and heat for a further 30 seconds, or heat in a small saucepan over low heat for 5 minutes, stirring constantly until heated through.
Serve the fritters topped with chopped avocado, baked beans and fresh coriander leaves.
Fruity Breakfast Muffins
Makes six.
Ingredients:
1 cup self-raising flour
½ cup wholemeal self-raising flour
½ cup rolled oats, plus 2 tbsp extra for topping
⅓ cup brown sugar
¼ cup chopped natural almonds, finely chopped
1 cup Greek-style yoghurt
2 eggs
⅓ cup olive oil
410g can of two fruits in juice, drained, retaining ¼ cup juice
1 tsp vanilla extract
2 tbsp flaked almonds
Method:
Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease and line six holes of a Texas (¾ cup) muffin pan with overlapping strips of baking paper.
Sift flours together into a large bowl, returning husks. Stir in oats, brown sugar and almonds.
In a large jug, whisk yoghurt, eggs, olive oil, reserved juice and vanilla together.
Make a well in the centre of the dry ingredients. Add yoghurt mixture all at once with two fruits. Mix lightly until just combined. Do not over-mix. Divide mixture evenly among muffin pan holes.
Sprinkle tops with combined extra oats and almonds. Bake for 30-35 minutes, until cooked when tested.
Cool in pan 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container or freeze individually wrapped muffins.
Tip: This mixture also makes 12 standard ⅓ cup sized muffins — bake for 15-20 minutes.
Cinnamon Peach Pancakes
Serves four.
Ingredients:
1 cup self-raising flour
1 cup plain flour
2 tsp ground cinnamon, plus extra to serve
2 tbsp caster sugar
1 tsp grated orange zest (optional)
2 eggs
2 cups milk
30g butter, melted
410g can of peach slices in juice, drained
Vanilla yoghurt, chopped Vienna almonds, maple syrup to serve
Method:
Sift flours and cinnamon together into a large jug. Stir in sugar and zest. Make a well in the centre of the flour mixture.
Break eggs into the well and whisk gently, gradually incorporating the flour. Then, slowly whisk in milk to make a smooth batter. Set aside 15 minutes.
Heat a medium, non-stick frying pan over a medium heat. Brush with a little butter. Pour in ¼ cup batter. Cook 1-2 minutes until bubbles appear on surface and begin to break. Turn and cook a further one minute to cook through.
Transfer to a plate and continue to cook pancakes. Layer cooked pancakes between paper towel to keep warm.
Serve three pancakes per person, layered with peaches, topped with vanilla yoghurt, nuts, a sprinkling of cinnamon and drizzled with maple syrup.
Tip: Each pancake is about 12cm in diameter.
Recipes and photos: https://spc.com.au/