Quinoa and berry muffins
Flour, plain, gluten free
1 cup(s), (200g)
¾ cup(s), (185ml)
Reduced fat oil spread
2 tbs, (40g) melted
Sugar-free maple flavoured syrup
150 g, thawed
100 g, chopped
- Preheat oven to 210°C. Line a 12-hole ⅓-cup (80ml) capacity muffin tin with paper cases.
- Whisk flours, almond meal and baking powder in a medium bowl until combined. Stir cooked quinoa, milk, spread and syrup together in a medium bowl. Add quinoa mixture to flour mixture and stir until just combined. Use a fork to crush the raspberries. Add berries and gently stir until just combined.
- Using electric beaters, beat egg whites until soft peaks form. Gently fold through flour mixture. Spoon batter into muffin cases. Bake for 22-25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Serve.