Apple, Berry, Linseed & Oat Muffins
Quick, easy, super yummy and healthy, gluten-free, sugar-free, low GI, low-carb, high-fibre muffins made with Flax Farm Linseed Porridge,
Equipment
- Grater
- standard 6 muffin tray, if not using silicon moulds, use baking parchment to line.
- spoon,
- scales or cup measure
- mixing bowl
Ingredients
- 85 g 1 cup Flax Farm Linseed (Flax) Porridge
- 45 g 3 Tbs Xylitol or more to taste or other sweetener
- 1 tsp Baking powder
- 120 g Grated apple I used Bramley but use what you fancy Carrot or courgette is also good
- 120 ml 1/2 cup Apple juice cider, water or cold tea (not too strong)
- 100 g 1 cup Ground Nuts or Desiccated Coconut or a mix Or use ground pumpkinseed and sunflower seeds
- 2 Whole Eggs or 4 egg whites
- 1 tsp Cinnamon optional
- 1/2 tsp Mixed spice optional
- 1 tsp Vanilla extract optional
- pinch salt optional
- 4 tsp Maple Syrup or other sweetener optional
- 95 g Berries, any fresh or frozen If using large strawberries, chop them.
Instructions
- Place all the ingredients in a bowl and mix well
- Quickly transfer to to muffin tray
- Spoon berries over the top and lightly press in into the mix
- Bake at 180, fan oven for 15-20 minutes until firm underneath.
Notes
