Back to School Muffins
The appearance of these muffins will intrigue before they manage to entice. The acai berry and blueberry powders lend the cakes their colour, studded with red glimmers of gogi and Incan berries, as well as mulberries. With the addition of chia, hemp and linseeds, they are full of nutritional goodness and will help to stave off hunger all morning. The agave nectar and cacao nibs add a sweetness which will sway it for those who are still unsure. Perfect for rushed breakfasts when you don't want to compromise on nutrition or flavour. They are also a great way to prepare for, or recover from, a workout.
Makes 12 muffins.
Ingredients
Equipment
Method
1. Preheat the oven to 180°C fan. Melt the butter in a saucepan and leave to cool.
2. Weigh the flour and, in a large bowl, mix with the bicarbonate of soda and salt
The appearance of these muffins will intrigue before they manage to entice. The acai berry and blueberry powders lend the cakes their colour, studded with red glimmers of gogi and Incan berries, as well as mulberries. With the addition of chia, hemp and linseeds, they are full of nutritional goodness and will help to stave off hunger all morning. The agave nectar and cacao nibs add a sweetness which will sway it for those who are still unsure. Perfect for rushed breakfasts when you don't want to compromise on nutrition or flavour. They are also a great way to prepare for, or recover from, a workout.
Makes 12 muffins.
Ingredients
- 60g butter
- 180g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 75g chia seeds
- 50g organic dried white mulberries (chopped)
- 40g organic raw Incan berries (chopped)
- 40g organic goji berries
- 5g freeze dried acai berry powder
- 8g blueberry powder
- 15g organic hemp seeds
- 35g brown linseeds (flax seeds)
- 40g organic raw cacao nibs
- 2 eggs, beaten
- 150g Madagascan vanilla yoghurt (full-fat)
- 80g agave nectar, and more to drizzle on top
Equipment
- 12 hole muffin pan, lined with 12 muffin cases
Method
1. Preheat the oven to 180°C fan. Melt the butter in a saucepan and leave to cool.
2. Weigh the flour and, in a large bowl, mix with the bicarbonate of soda and salt
3. Weigh out the chia seeds, berries and powders. Blitz the hemp seeds and linseeds in a food processor until a powder forms.
4. Lightly roast the cacao nibs in a dry saucepan over a medium heat (approximately 3 minutes). Mix with the seeds, berries and powders.
4. Lightly roast the cacao nibs in a dry saucepan over a medium heat (approximately 3 minutes). Mix with the seeds, berries and powders.
5. Use a hand whisk to mix the beaten eggs, yoghurt and agave nectar together.
6. Use the same hand whisk to mix in the flour, bicarb and salt.
7. Whisk in the melted butter and mix well.
8. Add the seeds, powders and cacao nibs and mix again.
9. Spoon into the cupcake cases and bake for 15 minutes. As soon as you take them out of the oven, drizzle some more agave nectar over the top of each cake.