Apricot, Pumpkin and Quinoa Muffins

Servings: Makes: 12

Nutritional Information:

Per 100g

Calories 235, Fat 10g, Saturates 1.0g, Carbohydrates 26g, Sugars 13g,
Protein 7.9g, Salt 0.34g


Ingredients

For the Wet Ingredients:

170g (3/4 cup)
225g (3/4 cup)
120ml (1/3 cup)
80ml (1.3 cup)
9 tbsp
Fresh water

For the Dry Ingredients:

You Will Also Need:

A 12 Hole Non Stick Muffin Tin
12
muffin cases

Method

1

In a small bowl, mix together the chia seeds and the water and place in the fridge.

2

Preheat your oven to 180°C (Gas Mark 4, 350°F). In a large mixing bowl, mix together all the remaining wet ingredients.

3

Add the dry ingredients to the bowl and stir well to combine.

4

Remove the chia ‘egg’ from the fridge, stir and add to the cake mix. Give everything a final, thorough mix to ensure the chia mix is evenly distributed.

5

Fill the muffin cases with the mix and sprinkle each with some pumpkin seeds.

6

Bake in the oven for 25-30 minutes or until firm and springy to the touch.

7

Leave to cool on a wire rack and store for up to 5 days in an airtight container.

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