Wonderful easy-to-make healthy muffins for school lunches or an afternoon snack.
Low sugar, added protein and fibre make these super healthy muffins.
Note from the author:
We’ve been madly berry picking and the freezer is completely full. Most years I’ve not bothered making jam or jelly, but decided this year to do some experimenting. The successful recipes will soon be available on my website under a new tab – surprisingly called ‘recipes’!!
With the blueberries, I made blueberry and bourbon jam which is full of whole fruit and isn’t sickly like a lot of jams. Blackberry jelly followed, but being curious as to whether I could make fruit toffee, I boiled the last third of it for much longer. The resulting sheet of dark red glass was between fruit leather and brittle toffee consistency – malleable enough to make all sorts of edible sculptures but not soft enough to cut with anything except my massive meat cleaver!
Finally, given a challenge to do something with some dark red and very sweet gooseberries (yes, I had to stop and think too because my childhood memories of gooseberries are hairy and green and a pain to pick), I made some jelly, jam and a chilli and gooseberry chutney. The chutney packs a punch but it’s fabulous with lamb or pork done on the barbecue.
A favourite berry recipe, though, in the household (and in the staffroom at the office) is a berry and chia filled muffin. Perfect for school lunches and afternoon teas. Or just grabbing off the table straight out of the oven as my husband did!/em>
Blackberry and Chia Filled Muffins
Yield 12 Muffins
- 220 grams of self raising flour
- ½ cup castor sugar
- ¾ cup dessicated coconut
- ¾ cup rice bran oil
- ¾ cup milk
- 1 egg
- 250 grams blackberries (or berries of your choice)
- juice of half a lemon
- ½ cup chia seeds
- Place blackberries and lemon juice in small microwave safe container and cook on high for 4 minutes.
- Add the Chia seeds, stir and leave to rest for about 10 minutes.
- Preheat oven to 180, and line a 12 hole muffin pan with muffin papers.
- In a larger mixing bowl, combine the flour, sugar, coconut.
- In a separate jug, mix the milk, oil and egg until thoroughly combined.
- Add to the dry ingredients and lightly mix – DON’T over-mix because that makes the muffins tough!
- Divide half the muffin mixture between the 12 holes, then put the blackberry mixture in, and then top off with the rest of the muffin mixture. Don’t worry if it doesnt seem to be even on the top – it will work out in the cooking.
- Pop in the oven for 20 minutes.