By Alice Hart

Alice Hart is an exhilarating and authoritative new younger voice on nutrients who likes to proportion her culinary wisdom with associates. during this booklet she encourages her iteration of 20- and 30-somethings to cook dinner the unique, smooth foodstuff they take pleasure in to slot the life they lead. Dip into Alice's Cookbook in January to discover an inspirational New yr brunch, or in the course of August for a colourful and remarkable summer time kitchen supper. every one recipe is designed to slot into busy social lives: Hands-on cooking instances are supplied for every dish, menus are adaptable to seasons and availability, and recommendation is given to scale amounts up or all the way down to feed a crowd (or not).

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36 1 MIX DRY INGREDIENTS Preheat the oven to 400°F (200°C) and line a 12-hole muffin pan with paper muffin liners. Sift the flour, baking powder, and salt into a large bowl. Use a balloon whisk to mix through the sugar, lemon zest, and poppy seeds. 2 MIX WET INGREDIENTS AND COMBINE WITH DRY Measure the milk, yogurt, and oil into a bowl, then add the egg and lemon juice and beat it all together thoroughly. Pour the liquid into the center of the dry ingredients and mix with a wooden spoon. Stop mixing as soon as the ingredients are combined, as overmixing can make the muffins tough.

3 DIVIDE AND BAKE SPEEDY BREAKFAST AND BRUNCH LEMON AND POPPY SEED MUFFINS 4 DRIZZLE WITH GLAZE QUINOA AND POLENTA MUFFINS Rich in whole grains, these savory muffins will make a perfect start to your day. Serve them with eggs, bacon, and avocado for a filling and hearty breakfast that’s loads tastier than toast! MAKES 8 • READY IN 30 mins SPECIAL EQUIPMENT 8-hole muffin pan and 8 paper muffin liners INGREDIENTS 1 MIX THE DRY INGREDIENTS • 1 tbsp light olive oil • 4 large eggs • 8 bacon strips • large pat of butter, to serve • 2 avocados, pitted and cut into thin slices, to serve FOR THE BATTER • 3⁄4 cup polenta • 2⁄3 cup whole wheat flour • 1 cup quinoa, cooked according to package instructions • 1 tbsp baking powder • 1⁄2 tsp baking soda • 3⁄4 tsp sea salt • 1 cup milk • 31⁄2 tbsp light olive oil • 1 tbsp honey • 3 large eggs PLAN OF ACTION!

Close the lid and bake until golden. Keep warm in a single layer in the oven while you make the rest of the waffles. In a bowl, use a balloon whisk to mix the flour, brown sugar, baking powder, and cinnamon. Whisk in the egg yolks, milk, vanilla extract, melted butter, and pumpkin purée. 2 WHISK THE EGG WHITES MIX DRY AND WET INGREDIENTS Preheat the waffle maker or iron. Using a clean whisk, whisk the egg whites to firm peaks. Stir the pumpkin mixture into the flour mixture until evenly combined. 2 WHISK EGG WHITES 4 SERVE IMMEDIATELY Serve immediately with maple syrup, sliced bananas, or buttery fried apple wedges.

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