Baking
Lemon Berry Muesli Muffins Preparation time: 10 minutes Cooking time: 20 minutes Makes 8 large muffins
A sensational fruity muffin full of slow-release carbohydrates, nuts, and seeds. Perfect as a healthy option for breakfast but equally delicious as a healthy snack. Make these gluten-free by substituting the flour for glutenfree flour. Use fresh or frozen berries. Ingredients 150g wholemeal self-raising flour or gluten-free selfraising flour 2 tsp baking powder 1 tbsp ground flaxseed Pinch of sea salt 1 tsp cinnamon 115g / 4oz low sugar muesli or gluten free muesli 75g / 3oz coconut sugar or xylitol 3 eggs 4 tbsp olive oil Zest of 1 lemon 1 tbsp lemon juice 125ml milk or milk alternative 115g / 4oz fresh or frozen berries
1. Preheat the oven to 180C / fan 160C / gas mark 4. 2. Place the flour, baking powder, flaxseed, sea salt, cinnamon and muesli in a large mixing bowl. 3. Place the rest of the ingredients except the berries into a blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter. Gently stir in the berries. 4. Spoon the mixture into greased muffin moulds. Bake for 15-20 minutes until golden brown and firm on top. 5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.
NUTRITIONAL INFORMATION PER SERVING: Calories per serving 239kcal, protein 7.1g, carbohydrates 34.2g (sugars 4g), total fat 7.3g (saturates 1.6g)
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