Healthy muffins

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)