Jenelle Croatto APD
(This recipe will yield 12 medium sized muffins)
My eyes lit up few days ago when I discovered a punnet of frozen blackberries in the dark depths of my freezer, as I remembered I had been saving these for a rainy day of baking. With the recent weather in Canberra it was a perfect afternoon for getting into the kitchen and cooking up these healthy and scrumptious beauties. For a while I had been experimenting with a good muffin recipe and after a few trials, here it is!
These muffins are jammed packed with fibre and make for a tasty lunchbox addition or afternoon school snack.
WHAT YOU NEED:
- 1 cup wholemeal self-raising flour, sifted
- 1 cup spelt flour, sifted
- ½ TSPN bicarbonate of soda
- 1 cup rolled oats
- 1/3 cup honey
- 1 TSPN cinnamon
- 1 TBS psyllium husk
- 1 TBS chia seeds
- 2 eggs
- 1 cup low fat natural yoghurt
- ¼ cup olive oil
- 2 mashed bananas
- 1/2 cup blackberries (or other berries of choice)
WHAT YOU DO:
1. Heat your oven to 200C and line a 12 cup muffin tray with paper cups.
2. In a bowl combine your dry ingredients – wholemeal flour, bicarbonate of soda, psyllium husk, chia, oats and cinnamon and stir with a big wooden spoon to combine.
3. Whisk together the eggs, yoghurt, olive oil and honey and then gentle mix through the mashed banana and blackberries.
4. Mix together the wet and dry ingredient and then spoon into the paper cases.
5. Bake for 20 minutes or until golden brown and cooked.
6. Allow muffins to cool in their tray for 5 minutes before transferring to a wire rack to completely cool.