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Strawberry and ginger muffins
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious low-cal strawberry ginger muffins packed with LSA and chia seeds for added nutrition.
Ingredients:
  • 310g (2 cups) white spelt flour
  • 40.00 ml LSA
  • 40.00 ml white chia seeds
  • 8.00 gm baking powder
  • 125g organic panela sugar
  • 250ml (1 cup) buttermilk
  • 80ml (1/3 cup) macadamia oil
  • 20.00 ml fresh ginger, finely grated
  • 250g strawberries, hulled
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced, then line twelve 80ml (1/3 cup) muffin pans with paper cases. 2. In a large bowl, combine the flour, LSA, chia seeds, baking powder, bicarb, and 115g of sugar. Create a well in the center.
  • Combine the buttermilk, oil, eggs, and ginger in a jug, whisking until well mixed. Slice 50g of the strawberries thinly and set aside. Finely chop the remaining strawberries.
  • Combine the milk mixture and chopped strawberries in the well, stirring until just combined. Spoon the mixture into prepared muffin pans, topping with reserved strawberry slices and sprinkling with remaining sugar. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

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