Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly). Sweet treats are a very now again option. Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions. Why not give these easy muffins a try. They freeze very well. And my taste tester has no complaints. I have to make sure the remaining muffins are out of sight to avoid a confrontation :)
Ingredients
2 cups of muesli or granola
1 cup plain flour
2 scant teaspoons baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup natural sultanas or dried cranberries
2 free range eggs
1/4 cup (55g) rapadura or brown sugar
150ml light olive oil
300ml buttermilk
1 teaspoon vanilla extract
Sunflower seeds, coconut flakes, pepitas for topping
Method
Preheat oven to 200 degrees celsius
Line a 12 hole large muffin tin with paper cases.
Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.
In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.
Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.
Let the mixture sit for a minute to have the granola swell a little.
Scoop/spoon mixture evenly between the paper cases.
Sprinkle with chosen topping.
Bake the muffins for 18-20 minutes or until a skewer comes out clean.
Let cool in the tin and then remove to a wire rack.
Enjoy
Mamma Gigi (Marmalade)
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