Copyright John Paul Urizar
www.johnpaulurizar.com.au
The range of muffins available today is overwhelming and confusing particularly when you're trying to make the best choice for good health.
Regardless of the ingredients, when it comes to food, good value is not represented by size, and despite what food outlets would have you believe muffins the size as a small cake will never be a good choice.
Making your own muffins is easy and quick. You can freeze them in batches, control the ingredients and most importantly their size.
Preheat the oven to 200 degrees Celsius.
Grease a 12 hole muffin tray.
Mix the flour, baking powder, cinnamon and pepitas in a bowl. Stir through the carrot, apple and ginger. Mix the tea oil, maple syrup, eggs and buttermilk together and using a knife combine it quickly into the dry mix. Bake for 20 - 25 minutes.
Note: Gluten free muffins are often made from rice flour and make a nice treat for people who can't tolerate wheat. Like rice, rice flour does have a high GI and should not be eaten in excess if you are battling with weight issues.
Makes 12 servings (serve = 1 small muffin)
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Breakfast, Dessert, Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 704 kj |
| Calories | 168 kcal |
| Fat | 7.6 g |
| Saturated Fat | 1.2 g |
| Total Carbohydrate | 18.6 g |
| Total Protein | 5.2 g |
| Fibre | 3 g |
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