Strawberry and Cashew Cream Stuffed Breakfast Muffins

Who doesn’t love a little baked morsel of goodness for breakfast? A couple of these delectable muffins are perfect to grab as you’re running out the door for a wholesome and delicious breakfast on the go. Alternatively, they make a wonderful weekend morning of baking and then a slow, warm breakfast accompanied by a steaming hot cup of tea. Having hidden treasures on the inside makes these muffins extra special. Oozing with healthy “jam and cream”, these muffins are just as healthy as they are delicious. Chia enriched jam without the cups and cups of white sugar and cream made of nuts that are full of healthy fats, creates a whole new definition of jam and cream! The muffin batter is filled with oats, nuts and eggs – all your typical breakfast ingredients, just in a new and wonderful form. Enjoy cake for breakfast without the guilt!

Makes approximately 12 muffins

Raw Strawberry Chia Jam:

1 punnet (approximately 12) strawberries, washed, hulled, quartered

¼ cup water

¼ cup chia seeds

2 tbsps. raw honey

Cashew Cream:

120g cashews, soaked in water overnight

3 tbsps. coconut cream

1 tbsp. raw honey

1 tsp. vanilla essence

Oat and Almond Muffins:

¾ cup coconut cream

3 free range eggs

½ cup coconut oil, melted

¼ cup (heaped) raw honey

1 cup oat flour (I just blend my own rolled oats in a coffee grinder)

1 cup almond meal

Zest and juice of 1 lemon

1 tsp. bi-carbonate soda

1 tbsp. apple cider vinegar

6-8 fresh strawberries and some extra oats to decorate.

1. Preheat the oven to 160 degrees celcius and line a muffins tray with patty tins or press in squares of baking paper.

2. For the jam, place all ingredients into a blender and then pour into a clean, sterilised jar and set aside in the fridge to thicken.

3. For the cashew cream, rinse and drain the cashews and then place into a blender or coffee grinder and blend well until very smooth and creamy, cover and set aside.

4. For the muffins, place the coconut cream, eggs and coconut oil into a food processor/blender and blend to a smooth batter.

5. Add the honey, oat flour, almond meal, lemon zest and juice, bicarbonate soda and vinegar. Blend again until well combined.

6. Half fill each muffin hole with the cake batter. Then grab the jam and cashew cream and add a dollop of each into the middle of each muffin. Lastly, pour more batter into each muffin hole to cover the jam and cream.

7. Slice the spare strawberries in half and top each muffin with a strawberry half (cut side facing up) and a sprinkling of rolled oats.

8. Place into the oven to bake for 20-25 minutes or until the muffins are turning slightly golden and spring back when touched.

9. Remove from the oven and allow to cool slightly before enjoying.