Morning Sunrise Muffins
With Sarah King
Morning Sunrise Muffins
A great old-fashioned, wholesome breakfast muffin. Try them warm with a little dairy-free margarine - yum!
No dairy, nuts
Makes 12
Freezes well
Ingredients
100g dairy-free margarine
1 apple
1 carrot
2 eggs
240g soft brown sugar
330g gluten-free flour blend (page 10)
60g ground linseed (flaxseed)
1 teaspoon ground cinnamon
1 teaspoon mixed spice
3 teaspoons gluten-free baking powder
250ml canola or rice bran oil
2 tablespoons golden (cane) syrup
125ml rice milk
80g sultanas or raisins
80g chopped dates
75g pumpkin seeds or sunflower seeds, plus 75g
for sprinkling
Method
Preheat oven to 170C/Gas mark 3.
Line a 12-hole muffin tin with Texan-size muffin papers.
In a large bowl, melt margarine in the microwave for 30 seconds on
high.
Grate the apple and carrot (don't remove the skins, they add
nutrients and texture; just wash well first) and add to the
margarine.
In a small bowl, lightly beat the eggs.
Add all ingredients to the margarine mixture with the exception of
the extra seeds, and use a wooden spoon to stir until just mixed
together. Be careful not to over-mix.
Spoon into the muffin papers, filling them right up - these muffins
only rise a tiny bit. Bake for 25 minutes, or until the centres
feel firm to the touch.
Remove to a wire rack and sprinkle the rest of the seeds over the
tops.
Leave to cool. Serve or freeze the same day.
(Broadcast 13 September 2012)
