Mil­let muffins

Your Baby & Toddler - - Baby Files -


1¼ cup whole­wheat flour ½ cup cooked mil­let 2 tea­spoons ground cin­na­mon 1 tea­spoon ground gin­ger pinch ground nut­meg pinch ground cloves 2 tea­spoons bak­ing pow­der ¼ tea­spoon salt ½ cup maple syrup ¾ cup Greek yo­ghurt 1 egg ¼ cup melted but­ter 2 cups grated car­rots ½ cup crushed pineap­ple, drained


1. Pre­heat oven to 180º C and line a 12-hole muf­fin tin with sil­i­cone or pa­per muf­fin lin­ers.

2. In a large bowl, com­bine the flour, mil­let, spices, bak­ing pow­der and salt. In a sep­a­rate bowl, whisk to­gether the maple syrup, yo­ghurt, egg and melted but­ter.

3. Mix the yo­ghurt mix­ture, car­rots and pineap­ple into the flour mix­ture, stir­ring un­til just com­bined.

4. Di­vide the mix­ture evenly be­tween the 12 muf­fin cups and bake for 25 min­utes or un­til a skewer in­serted into one of the muffins comes out clean.

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