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January 01, 2019
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So at least if I’m making treats, they can enjoy the indulgences in a healthier way. These are great for after school snacks or their lunchboxes.
Ingredients:100g plain flour100g Greek yoghurt80g honey or maple syrup75g blueberries35g coconut oil (melted) or olive oil20g oats10g wheatgerm or bran1 egg1 tsp vanilla essence½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp sea salt¼ ground cinnamon
Method:Preheat oven to 180⁰C (fan). Grease a mini muffin tray or mini silicone moulds.
In a large bowl, whisk together the oil and honey/maple syrup, and then add the egg, beat again and then add the yoghurt and vanilla. In a separate bowl combine the flour, oats, bran, baking powder, bicarb of soda, cinnamon and salt.
Add the dry ingredients to the wet and fold in, (don’t overmix). In a small bowl mix the blueberries with a spoon of flour as this stops them sinking to the bottom of the muffins when cooking. Then fold these into the mixture. Spoon batter in to the prepared trays, place in oven and bake for appx. 16 mins. The muffins will feel firm to the touch when ready and will have browned on top.
Take out the oven and allow to cool.
Gaby Van Clarke
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