the components:
To make cups:
2 eggs
1 1/2 cups milk
1/2 cup apple jam
3 tablespoons coconut oil, melted
1/3 cup honey
1 1/2 teaspoon vanilla extract
3 cups whole oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 apple, peeled, cored and chopped
1/3 cup golden raisins
1/3 cup pumpkin seeds, reserved
To make the honey cream:
2 tablespoons of honey
4 ounces cream cheese, softened
1/4 teaspoon cinnamon
1/3 cup powdered sugar
Directions:
Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.
Mix all the ingredients in the cups except the pumpkin seeds and let the dough rest for about 15 minutes.
Whisk together the cream ingredients and honey and set aside covered.
Fill the baking cups with the batter to the top, and sprinkle with pumpkin seeds.
Bake until golden and set on top, 25-30 minutes. Cool for about 10 minutes and remove cups from pan immediately to avoid sticking. Do not let cool completely in pan. You may need to run the tip of a knife or icing brush around the edges of the cups to help release them.
Tip: You can store these cups in the refrigerator if you plan to keep them for more than one day, to maintain their moisture. You can also freeze them individually for a quick breakfast later.
To make cups:
2 eggs
1 1/2 cups milk
1/2 cup apple jam
3 tablespoons coconut oil, melted
1/3 cup honey
1 1/2 teaspoon vanilla extract
3 cups whole oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 apple, peeled, cored and chopped
1/3 cup golden raisins
1/3 cup pumpkin seeds, reserved
To make the honey cream:
2 tablespoons of honey
4 ounces cream cheese, softened
1/4 teaspoon cinnamon
1/3 cup powdered sugar
Directions:
Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.
Mix all the ingredients in the cups except the pumpkin seeds and let the dough rest for about 15 minutes.
Whisk together the cream ingredients and honey and set aside covered.
Fill the baking cups with the batter to the top, and sprinkle with pumpkin seeds.
Bake until golden and set on top, 25-30 minutes. Cool for about 10 minutes and remove cups from pan immediately to avoid sticking. Do not let cool completely in pan. You may need to run the tip of a knife or icing brush around the edges of the cups to help release them.
Tip: You can store these cups in the refrigerator if you plan to keep them for more than one day, to maintain their moisture. You can also freeze them individually for a quick breakfast later.
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