These are delicious healthy muffins that are perfect for on the run. Once again it's a recipe that I have taken from mydarlinglemonthyme as she is amazing. If you're serving to fussy kids then go a bit lighter on the spices and add a little honey. ¾ C (105g) fine brown rice flour
½ C (55g) almond meal ½ C (80g) potato flour 2 t gluten free baking powder ¼ t baking soda ½ t fine sea salt 1 t ground cinnamon 1 t ground ginger ½ C (125ml) olive oil 1 t vanilla extract 2 large eggs 2 t finely grated ginger (optional) 1 large carrot, grated 1 apple, skin on grated 1 C pitted dates, finely chopped Preheat oven to 180°c. Grease a 10 hole muffin tin or line with paper cases. Sift dry ingredients into a bowl then use a whisk to mix together thoroughly. In another bowl combine oil, honey, vanilla, eggs and grated ginger and pour into dry ingredients. Add carrot, apple and dates. Stir until just combined. Spoon evenly into tin and bake for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool. These are best eaten on the day but will store in an airtight container for 1-2 days.
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