A lockdown treat for you!
From the kitchen of amazing Nutritionist, Nereda Merrin we have delicious (and healthy) muffins for you to enjoy!
Apple and carrot mini-muffins topped with honey and cinnamon glaze make a delicious and nutritious option.
These are healthier than any store bought option as the only added sugar is in the glaze, which can be omitted if you are a sugar-free household. They also don’t contain the salt and preservatives of store-bought muffins so make a fabulous snack for adults and children to enjoy.
Additionally, being made with carrot, apple and wholemeal spelt flour means they are high in fibre which helps keep everyone satisfied for longer, as well as helping maintain digestive health. A healthy digestive system is linked to regulating mood, managing weight and maintaining a strong immune system.
- 150 g Apple, grated (skin on)
- 200g carrot, grated
- 2 eggs
- 1/2 cup greek yoghurt
- 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- 100ml olive oil (light flavour)
- 160g wholemeal spelt flour (or whatever in cupboard) (1 ¼ cup)
- 1.5 tsp baking powder
- 2 tbsp sugar
- 1 tbsp honey (warm a little if cold day)
- 1/2 tsp cinnamon
- A few drops hot water
1. Blend together greek yoghurt, eggs, vanilla bean paste, cinnamon and olive oil.
2. Mix remaining dry ingredients together.
3. Grate apples and carrots.
4. Add the wet ingredients to the dry ingredients, mixing till just combined.
5. Fold through apple and carrot.
6. Portion into oiled muffin tin. Makes 12 standard muffins or 24 mini-muffins.
7. Bake at 180C for 15 mins.
8. While cooking make glaze by combining 4 ingredients.
9. Cool muffins, then glaze. Add berries if desired.