Lemon and Raspberry Poppy Seed Bran Muffins
Scones and pastries are my downfall. If you are like me, are a morning coffee fan, before the computer is switched on, you will need to take a pastry or ‘treat’ with you because the temptation in coffee shops is HIGH.
These muffins are about as healthy as you can get. I initially used molasses and I loved the earthy flavour but switched to the lower carb chicory syrup. They are best warned up before eating. Gently microwave for 30 secs before eating
One serving: Carb 10g 140 Kcals
Note the a regular shop bought muffin (102g) has 49g Carb
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 5g | 6g | 10g | 8g |
Ingredients
Makes 12 muffins
DRY
1 ½ cups (180g) oat bran
1 cup (120g) almond flour
1 tsp baking powder
20g poppy seeds
WET
⅓ cup (70g) plain Greek yogurt
30ml Lemon Juice – half the large lemon
⅓ cup (80mL/g) nonfat milk (I used unsweetened Almond)
2.5 tsps Lemon extract
30ml – chicory root syrup
80g shredded carrots
20g, the zest of 1 large organic lemon
1 large egg, room temperature
12 x half a raspberry (fresh or frozen) for each muffin case
Method
Preheat the oven to 180C/350°F, and pop 12 muffin cases in a tray. I did not grease my recent bakes and they were fine
Add all the dry ingredients to a bowl – oat bran, almond flour, , baking powder , poppy seeds and mix together
In another bowl, add the lemon juice, shredded carrots, chicory syrup, lemon rind/zest, milk, yoghurt, egg and lemon extract and mix together.
Pour the wet into the dry ingredients and mix together using a whisk or spoon.
Make sure the carrots are shredded into small bits or they can be off-putting when you get a big piece in a bite and make sure they are well distributed through the mixture or you get a mouthful of carrot.
Divide the batter into the prepared muffin cups. Using your finger make a hole on top of each and push in half a raspberry. Mine were frozen so really easy to insert.
Bake at 180C/350°F for 30 minutes, turning mid-way to ensure all are evenly browned.
Cool in the baking tray for 5 minutes before carefully turning out onto a wire rack.
I store them in a lunch box, in the fridge so that they last for longer and I heat you briefly in the microwave before taking it with me for a take-away coffee.
