SU­PER­HERO MUF­FIN

Runner's World (UK) - - Recipes for success -

190g al­mond meal (£5.99 for 250g, nu­triseed.co.uk) 100g rolled oats 2 tsp ground cin­na­mon 1/2 tsp ground nut­meg 1 tsp bak­ing soda 1/2 tsp fine sea salt 60g chopped wal­nuts 100g raisins, chopped dates or choco­late chips (op­tional) 3 eggs, beaten 175g grated cour­gette 50g grated car­rots 6 tbsp un­salted but­ter, melted 120ml dark am­ber maple syrup (Am­ber no. 2 Maple Syrup, £5.49 for 250ml, ocado.com) 1 tsp vanilla ex­tract

MAKES 12 MUFFINS

1/ Heat the oven to 180C. Line a 12-cup muf­fin tin with pa­per muf­fin cups.

2/ In a bowl, com­bine the ground al­monds, oats, cin­na­mon, nut­meg, bak­ing soda, salt and wal­nuts, plus raisins (or dates or choco­late chips if us­ing those).

3/ In an­other bowl, mix the eggs, cour­gette, car­rots, but­ter, maple syrup and vanilla. Add to the dry in­gre­di­ents, mix­ing un­til just com­bined.

4/ Spoon the bat­ter into the muf­fin cups, fill­ing each to the brim. Bake un­til the muffins are browned on top and a tooth­pick in­serted in the cen­tre of a muf­fin comes out clean (25-35 mins).

AL­MOND MEAL AND WHOLE­GRAIN OATS IN SHA­LANE’S GRAB-ANDGO VEG­GIE SNACK OF­FER MORE NU­TRI­ENTS THAN WHITE FLOUR.

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