Self Love Muffins

To love yourself is to love and respect your body and what you put into it. This does not mean that we deprive ourselves.

This recipe is by Sarah Wilson author of “I Quit Sugar”

These gluten -free rhubarb muffins are by no means pretty but nevertheless make a lovely breakfast or snack treat. Rhubarb has a low fructose content but is perfectly sweet when baked and the beautiful spices make these muffins complete. The addition of hazelnut meal and almonds provides the perfect balance to stabilise blood sugar levels and maintain a Happy Mind. Enjoy them with lovely cup of herbal tea!!!

MAKES 8-10

175g hazelnut meal

85g almonds chopped

1/2 tsp baking powder

1 tsp bicarbonate soda

1/4 teaspoon salt

1 tsp ground cinnamon

1/4 teaspoon ground ginger (optional)

1/4 teaspoon ground cardamon (optional)

1/4 teaspoon ground cloves (optional)

2 large eggs beaten

3 tablespoons olive oil

4 tbsp milk, nut milk, coconut milk

200g rhubarb chopped in 1cm pieces

METHOD

1. Preheat the oven to 170’C and prepare a 10 cup muffin tin

2. Combine the hazelnut meal, almonds, baking powder and soda, salt and spices in a bowl

3. Whisk together eggs, oil and milk and add this to the dry ingredients

4. Fold through rhubarb

5. Spoon the mixture into the muffin cups and bake for 2-30 minutes or until the muffins feel firm to touch

6. Leave to cool on a wire rack before serving

7. Store in an air-tight container in the fridge for up to 3 days or freeze

 

 

 

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2 Responses to Self Love Muffins

  1. Dee Ankary says:

    Yum – sounds delicious!

    I’m such a fan of hazelnuts and almonds, and just last week my husband asked if I could make “something with coconut in it”.

    I came to this post via your comment on my blog (Moonpreneur), and bingo – here’s something with coconut in it, and sugar-free to boot.

    Thanks for sharing this, and have a great week.

    Dee

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