Shop-bought muffins are a bugbear of mine, full of sugar and very high calorie! They are really cake without the icing. Definitely not a good breakfast option or a lunchbox filler! These muffins get a fibre boost from apples, carrots and oats, all good sources of healthy carbohydrates too! The recipe uses natural sweeteners like apple, raisins and nutmeg and less sugar. Ideal for breakfast or as a lunchbox treat.
- 150 g plain white flour
- 100 g brown wholemeal flour
- 2 tsp baking powder
- 0.5 tsp bread soda
- pinch sea salt
- 0.5 tsp ground nutmeg
- 1 apple (cored and grated)
- 1 small carrot (peeled and grated)
- 0.25 cup oat flakes
- 2 tblsp raisins
- 2 tblsp chopped walnuts
- 1 large egg, beaten
- 200 ml buttermilk
- 40 g flora buttery (melted)
- 60 g dark brown sugar
- Preheat the oven to 180°C. Line a muffin tray with muffin cases.
- Sieve the flours, baking powder, bread soda, salt and nutmeg together.
- In a separate bowl, mix the apple, carrot, oat flakes, raisins and nuts together. Mix the egg, buttermilk, Flora Buttery and sugar and add to the bowl.
- Pour this mixture into the dry ingredients and stir briefly to combine. Don't over mix, the mixture should still be lumpy.
- Spoon the mixture into the paper muffin cases and bake for 20 minutes.
- Allow to cool on a wire rack.
- Serve with Flora Light, Flora Original or Flora Buttery as a spread.
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa