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Strawberry and honey muffins - YUM

Strawberry and honey muffins – YUM

So – I have had a request for some healthier muffins – let’s face it most bought muffins are basically a big lump of cake! Not something I would be putting in my son’s lunchbox on a regular basis! I like making delicious cakey muffins too – but they are a treat or for entertaining.. the recipes below can be made, frozen and popped into a lunchbox without you feeling like you are packing a load of refined carbs or sugar. I’d love to hear how you like them!

I have also added some comments on how to make these gluten free (but must admit I haven’t done this myself – so would like to hear how they go)

STRAWBERRY AND HONEY MUFFINS

These muffins are a great hit with my kids and they are full of potassium and fibre.  As we are coming into strawberry season they’ll be a feature in the lunchbox this term!

WHAT YOU NEED:

1/3 cup honey

1 egg

1/2 cup milk (can use soy or rice milk if you avoid dairy)

1/4 cup olive oil or rice bran oil or coconut oil

1 1/2 cups wholemeal Self raising flour (can use gf self raising flour)

1/2 tsp bi carb

Cinnamon

Punnet strawberries – diced small

Coconut

WHAT TO DO:

Place cup cake papers into a 12 hole tin.  Blend egg, honey and milk til smooth then drizlle in oil and blend until smooth (I use a mixmaster for all of this, food processor or hand blender would also work)

In a big bowl mix the dry ingredients then add wet ingredients and strawberries and briefly stir (don’t mix too much or the muffins become heavy). Spoon into muffin tins (fill quite high) and sprinkle with coconut.  Bake at 180 for about 15 mins.

PINEAPPLE AND CARROT MUFFINS

I used to have a recipe by Annabel Karmel and I made it all the time. This is adapted from this as I cook it from memory now and have probably morphed it over time. It is a total winner!

WHAT YOU NEED:

100g each of plain and wholemeal flour

1 tsp each bi carb and baking powder

Cinnamon and ginger – shake or 2 of each

Tin of crushed pineapple – I think the tin is about 200g

170ml rice brain or light olive oil (can use coconut oil I think, but I haven’t yet)

Grated carrot – about 150g

2 eggs

75g sugar

pinch sugar

WHAT TO DO:

Beat oil, sugar and eggs together – then add pineapple and carrot

Sift the rest of the ingredients and then mix the wet ingredients through (dont over mix)

Spoon into about 12 muffin tins (I use patty cake wrappers)

Bake at 180 C for about 20 mins (until golden)

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