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Ingredients:
1 ½ cups white self-raising flour (preferable organic or unbleached)½ cup organic wholemeal self-raising flour (preferable organic)
1 cup Naturally Sweet Xylitol
1 teaspoon cinnamon
1 cup raspberries, fresh or frozen and defrosted (I use ‘Creative Gourmet’ frozen raspberries, mixed berries or blueberries from the supermarket)
2 bananas, peeled, chopped and sprinkled with lemon juice
1 teaspoon grated lemon rind
¼ cup olive oil
¾ cup un-homogenised full-cream milk (or low-fat or soy milk. Increase the olive oil a little if you use low-fat milk)
2 eggs or 3 egg-whites, beaten well with a fork
Method:
Preheat the oven to 180C and lightly wipe some olive oil around a non-stick 12-piece muffin tray.Sift the top four dry ingredients into a bowl.
Thoroughly mix the bottom four wet ingredients.
Toss the bananas and berries on top of the dry ingredients.
Fold the wet ingredients into the dry ingredients using a hand whisk (not a beater).
Fold and lift the whisk through gently only a half dozen times until roughly mixed – it doesn’t matter that there are patches of flour showing. If you mix too thoroughly, the muffins may not be soft and fluffy.
Spoon into the muffin tray and bake for 20-25 minutes or until golden brown.
Remove the muffins immediately from the tray and allow to cool upside down, covered with a tea tray, on a wire rack. They are delicious warm! Why not experiment with different flavoured muffins – the recipe above will work for all your sweet muffins, just swap out the bananas and berries for the following: