Buttermilk Muffins

It’s muffin time!

These muffins are light and fluffy and have just enough sweetness from natural sugars to make them irresistible.  

Preparation time: 10 minutes
Cooking time: 25 minutes
Makes 12
Recipe by: GH Nutrition

Basic Muffin Recipe

300g plain wholemeal flour
3 teaspoons baking powder
1/2 cup maple syrup
1 egg
300ml buttermilk
80ml olive oil
1 teaspoon vanilla extract

Preheat oven to 180 degrees celsius.
Mix the flour and baking powder in a large bowl.
In a separate bowl, mix the maple syrup, egg, buttermilk, oil and vanilla until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
Gently stir through the variations you want to add below.
Spoon the mixture into 12 x 1/2 cup capacity muffin tins lined with paper cases. Sprinkle with extra oats and a touch of brown sugar.
Bake for 25 minutes or until cooked. A skewer should come out clean.

Raspberry & oat
160g frozen (not thawed) raspberries
45g rolled oats

Apricot & almond
30g rolled oats
35g chopped dried apricots
35g slithered almonds

Fig & cinnamon 
190g sliced figs
1/2 tsp ground cinnamon

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