Ingredients
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2½ cups (325 g) unbleached plain/all-purpose
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½ cup (65 g) plain wholemeal/whole Wheat Flour
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1½ teaspoons bicarbonate of/ Baking Soda
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1 teaspoon Baking Powder
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¼ teaspoon Salt
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1 cup (65 g) finely ground Hazelnuts
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3 tablespoons (25 g) toasted Wheat Germ
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1¾ (420 ml) cups plain Soy Milk
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¾ cup (200 g) Brown Rice Syrup
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¾ cup (150 g) Sunflower Oil
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½ freshly squeezed Lemon Juice
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1 (100 g) small Apples
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24 Raspberries
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24 Blackberries
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12-hole muffin pan lined with paper cases
Directions
This is a simple recipe for fruity, nutty muffins, adding toasted wheat germ gives them a nice golden colour as well as providing extra minerals, vitamins and fibre.
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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2
Done
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Sift together the flours, bicarbonate of/baking soda, baking powder and salt in a bowl and add the ground hazelnuts and wheat germ, if using. Mix well. |
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3
Done
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Put the milk, syrup, oil, lemon juice and apple in a food processor and blend until smooth. |
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4
Done
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Combine the dry and liquid ingredients, and mix gently with a silicone spatula. Do not overmix otherwise the muffins will be tough. |
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5
Done
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Divide the cake mixture between the muffin cases. Gently press 2 raspberries and 2 blackberries into each muffin so that they are half-dipped in the mixture. |
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6
Done
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Bake in the preheated oven for 25–30 minutes. |
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7
Done
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Allow to cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely. |
