Lemony Muesli Muffins
A sensational low sugar muffin full of slow releasing carbohydrates, nuts, seeds and sweetened with a little dried fruit and xylitol. Perfect as a healthy option for breakfast but equally delicious as a mid-morning snack or sweet treat. Nairn’s gluten free muesli is the perfect addition to the mix providing a wonderful chewy texture that will be popular with children and adults alike. Serve warm straight from the oven with a little spread, or cold at any time of the day. Make up a big batch as they freeze well.
Suitable for vegetarians, gluten-free, wheat-free, dairy-free*, sugar free
Makes 10 muffins
125g / 4 ½ oz brown rice flour
25g / 1oz potato flour
2tsp baking powder
Pinch of sea salt
1/2tsp xanthum gum
115g / 4oz Nairn’s Gluten Free Muesli
2tbsp dried cranberries
75g / 3oz xylitol
3 eggs
4tbsp olive oil
Zest of 1 lemon
1tbsp lemon juice
150ml milk or milk alternative*
1. Preheat the oven to 180ºC, gas mark 4.
2. Place the flours, baking powder, sea salt, xanthum gum and muesli and cranberries in a large mixing bowl.
3. Place the rest of the ingredients into a blender and process until smooth.Pour into the flour mixture and beat well to form a thick batter.
4. Spoon the mixture into greased muffin moulds. Bake for 15-20 minutes until golden brown and firm on top.
5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.
Nutritional Information
Per muffin
Calories 201kcal
Protein 4.6g
Total Fat 9.2g of which saturates 1.4g
Carbohydrates 26.9g
Per 100g
Calories 267kcal
Protein 6.1g
Total Fat 12.2g of which 1.8g
Carbohydrates 35.7g
125g / 4 ½ oz brown rice flour
25g / 1oz potato flour
2tsp baking powder
Pinch of sea salt
1/2tsp xanthum gum
115g / 4oz Nairn’s Gluten Free Muesli
2tbsp dried cranberries
75g / 3oz xylitol
3 eggs
4tbsp olive oil
Zest of 1 lemon
1tbsp lemon juice
150ml milk or milk alternative*
1. Preheat the oven to 180ºC, gas mark 4.
2. Place the flours, baking powder, sea salt, xanthum gum and muesli and cranberries in a large mixing bowl.
3. Place the rest of the ingredients into a blender and process until smooth.Pour into the flour mixture and beat well to form a thick batter.
4. Spoon the mixture into greased muffin moulds. Bake for 15-20 minutes until golden brown and firm on top.
5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.
Nutritional Information
Per muffin
Calories 201kcal
Protein 4.6g
Total Fat 9.2g of which saturates 1.4g
Carbohydrates 26.9g
Per 100g
Calories 267kcal
Protein 6.1g
Total Fat 12.2g of which 1.8g
Carbohydrates 35.7g
