These Fruity Ginger Muffins are a good mid-morning boost that will keep you going until lunchtime. Say goodbye to that rumbling tummy!
No added sugar - no added fat - egg free
Prep Time 10 minutes
Servings - 6
Approx 150 calories per muffin with sultanas
Approx 135 calories per muffin without sultanas
EQUIPMENT
Non-stick muffin tin
Set of measuring cups and spoons
INGREDIENTS
2 weetabix, crushed
1/3 cup of Whitworths Fiery Ginger before chopping (roughly chopped)
1/4 cup of sultanas (optional)
1 cup of skimmed milk
1/2 cup wholemeal self-raising flour
1/2 cup of self-raising flour
1 tsp baking powder
2 tsp ground ginger
METHOD
1. Preheat oven to 180c / 160c fan
2. Add Weetabix, sultanas and ginger into a large mixing bowl, add the milk and mix well
3. Sieve the flour, baking powder, ground ginger and fold into the wet ingredients, yo may need to add a little more milk. Pour into your muffin tin
4. Bake in the oven on middle shelf for approx 30 minutes, to check if muffins are baked insert a skewer into the centre of a muffin, if it comes out clean muffins are cooked
5. Allow the muffins to cool slightly before removing from muffin tray, then place on a cooling rack to cool completely
NOTES
These muffins can be kept in air-tight container for up to three days
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