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Almond & Mixed Seed Muffins

VitalityWise / Almond & Mixed Seed Muffins

Almond & Mixed Seed Muffins

Desserts & Baking

These muffins are just fantastic. Quick to make, so filling and nutritious, and they work with every meal, or as snacks. Gluten free, sugar free, packed with protein from the almonds, essential fats from the seeds, and antioxidants from the goji berries, they make a great addition to anyone’s day. On their own they have a subtle, pleasant taste, but really shine when paired with nut butter and banana, avocado and tomato, eggs and spinach, or any salad.

You don’t need to be too concerned about the seed ratio. I keep a jar of mixed pumpkin, sunflower and sesame seeds, so I never get equal amounts of each seed, but it really doesn’t matter. You could also experiment with one of the Linwood ground flaxseed packets.

Makes enough for 12 muffins

Ingredients:

80 g almonds
40 g goji berries
105 g flaxseed
35 g sunflower seeds
35 g pumpkin seeds
35 g sesame seeds.

4 eggs (at room temperature)
50 g butter (at room temperature) cut into cubes
1 1/2 tsp bicarbonate of soda
2 tbsp lemon juice (usually half a lemon)
1 tsp sea salt
100 ml water

Method:

Preheat the oven to 170C (fan), 190C, Gas mark 5.

Blitz all the nuts, berries and seeds to a fine powder (alternatively, you can buy them already ground). Place in a food processor and add all the other ingredients. Blend until smooth.

Leave for a few minutes while you collect your muffin tins and allow the mixture to thicken up. Blend again.

I have a square brownie tin that I use for these, and I don’t usually prepare it with greasing or flouring as I find the muffins turn out really easily just using a spatula. If your tin is old however, you may want to prepare it.

Divide the dough into the muffin tins. It’s quite a thick mixture, so don’t overfill the tins. Mine are usually filled just above the surface of the tin, and I don’t bother to smooth them down as I like the more rustic look.

Bake for 30 minutes and check them. They should be firm but springy with a nice brown top.

If not quite ready, leave for another 5 minutes and check again.

Remove from the oven and cool on a wire rack before turning out.  Kept in a tin they should last about 4-5 days, and are great sliced and toasted, or microwaved up slightly to restore them after a few days.

Sarah Carolides

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