A Mid-Morning Muffin
Ingredients
- 80g of merchant gourmet simply cooked red & white quinoa
- 300g self-raising flour
- 1 1/2 tsp bicarbonate of soda
- 130g light muscovado sugar
- 3 large (very ripe) mashed bananas
- 284ml carton of buttermilk
- 25g melted butter
- 25g melted coconut oil
- 2 tsp of vanilla extract
- 2 egg whites
- 130g dried blueberries
Preparation
Pre-heat oven to 220c & prepare your muffin cases
Mixture can make 8 large muffins or 12 medium ones
In a large mixing bowl, mix the flour, bicarbonate of soda, quinoa & sugar
In a different bowl, thoroughly mix the mashed bananas, buttermilk, butter, coconut oil, vanilla extract & egg whites
Add the wet mix to the dry mix, tip in the blueberries and stir until it has just come together
Do not over work
Tip into your muffin cases & top with a sprinkle of muscovado sugar
Before putting the muffins in the oven, turn the heat down to 180c
Bake for 30 minutes or until a skewer comes out clean
Allow to cool before eating
This is the hard part
Drizzle with some melted white chocolate & scatter a few more fresh blueberries on top
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