Breakfast making can be so much work in the morning especially if you are not a morning person. Realistically, even if you are a morning person the struggle is still very real. Hence, in moments of extreme boredom or random bouts of creative vibes or if you are throwing a mini breakfast”fam bam” ( I have no idea why they use this word on social media but I believe they are connotations from an urban slang that translate to family get together) then something different like breadfruit cups just might be the smashing hit at your breakfast bar.
Breadfruit has similar properties to our age old friend Mr. Potato! It can be cooked and manipulated in so many different ways too. The nutritional content of the breadfruit indicates that it is high in potassium, vitamin C and it contains fiber, calcium, iron, magnesium and vitamin B-6. According to globalbreadfruit.com breadfruit is also a great source of antioxidants, carotenoids, copper, niacin, omega 3, omega 6, phosphorous, protein,thiamine and vitamin A.
The breadfruit is being sought after for national food security as it can be grown as a sustainable crop throughout most parts of the world. In addition to this fact, it also has multipurpose uses. Again globalbreadfruit.com cites the mighty breadfruit uses. These include gluten free flour, insect repellant (male breadfruit flower), latex (sap from breadfruit used in watercraft and chewing gum), fabric ( fibers from the bark of the breadfruit tree can be used to make mosquito nets, accessories, clothing, artwork and paper), animal feed (fallen breadfruits and leaves can be used as nutritious animal feed).
So now that you know how powerful this breadfruit is you may definitely consider serving this up to your family, friends and house guests. Here’s my breadfruit cup recipe below.
1 breadfruit (washed, peeled, chopped)
1 cup unsweetened almond milk
2 cups pepper jack cheese (shredded)
2 tablespoons garlic butter
1 carrot (washed, peeled, shredded)
1 teaspoon of salt
1 tablespoon dried seasoning (thyme, parsley, basil, oregano, chilli powder)
1 cake mixer (to mix the batter)
1 cup cake pan or mini cup cake pan
1 large pot
1 large mixing bowl
1. Set up a pot of water to boil
2. Add salt to the boiling water
3. Add the chopped breadfruit
4. Boil until soft
5. Strain off excess water from breadfruit in a colander
6. Add strained breadfruit to the mixing bowl
7. Add dried seasoning and carrot
8. Add 1and 1/2 cups of cheese
9. Add milk gradually while using the cake mixer to beat the mixture until smooth
10. Using the garlic butter grease the cupcake pan
11. Pre- heat the oven at 350 Degrees Fahrenheit
12. Pour in the patter to fill the cups leaving just a quarter space for the batter to expand when cooking
13. Allow to cook for 30 minutes to 1 hour or until toothpick when inserted comes out clean
14. When they are finished cooking use the remaining cheese and sprinkle to cover the surface of the cups.
15 . Allow to cool and serve warm or with a sauce (curry or tomato sauce or whatever your preference may be)