Refuel Muffins

 

Recipe by Marianne Harold

These Refuel Muffins are perfect for snacks at anytime of the day, and a great way of getting extra vegetables into your day!

 

Ingredients:

1/2 cup organic raisins
2 cups grated carrot
1 cup grated zucchini
1 medium green apple, chopped
3/4 cup shredded coconut
1/2 cup roughly chopped pecans, walnuts or macadamias
1/2 cup rice syrup
2 cups of organic wholemeal spelt (or buckwheat flour for gluten free option)
1 tablespoon organic ground cinnamon
2 teaspoons aluminium free baking soda
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract or powder
2 eggs beaten

 

Method:

• Preheat oven to 180 deg. C
• Grease a 12 hole muffin tin or line with baking paper.
• Pour 1/4 cup of boiling water over raisins and allow to soak for 10 minutes, drain and reserve liquid.
• Combine carrot, zucchini, apple, pecans and drained raisins in a bowl:  mix well.
• In another mixing bowl, mix together the eggs, rice malt syrup, molasses and vanilla.
• Add to dry ingredients.
• Add reserved raisin liquid if mixture is too dry.
• Spoon into muffin tins and bake for 30 minutes or until an inserted skewer comes out clean.
• Allow to cool in tin for 10 minutes before removing muffins onto a cake rack.
• Serve warm or cold.

 

Makes 8-12 muffins