For the Kids – Snack Muffins
Posted on January 5, 2018
Makes 12
Breakfast
Snacks & Treats
Vegetarian
125ml olive oil
2 cups bran
300g nutty wheat / whole wheat flour
100g coconut sugar
2 tsp bicarbonate of soda
500ml buttermilk
2 organic eggs
½ cup raisins or chopped dried dates
1 1/2 cups grated apple / pear / carrots
Sprinkle of sunflower seeds
I've teamed up with Chef Michele to bring you this delicious one for the kids, and maybe a few bites for you too! I don't have kids yet so I can't claim to know all that much about them aliens, but I am very interested in what parents feed their children. Michele shares with me: "Homemade is always the best, limited takeaways and fast food - even if its pizza or burgers, make them at home for a healthier option." I couldn't agree with her more! Michele shares her family-favourite muffin recipe with us - she makes doubles and pops them in the freezer for an easy anytime snack for her girls.
Preheat the oven to 180C
Mix wet ingredients together (olive oil, buttermilk and eggs)
Combine dry ingredients and add the grated fruits/vegetables and the raisins/dates
Greece a muffin tray or line with muffin holders
Top with a sprinkle of sunflower seeds
Bake for +-25min or until cooked
Mix wet ingredients together (olive oil, buttermilk and eggs)
Combine dry ingredients and add the grated fruits/vegetables and the raisins/dates
Greece a muffin tray or line with muffin holders
Top with a sprinkle of sunflower seeds
Bake for +-25min or until cooked
