I find an important part of making low additive eating easy is being organised. A great way to do that is making just one or a few snacks at home and putting them in the freezer.
So, here is a very forgiving recipe for you to try out! It is based on a Failsafe recipe called “Margie’s Lunchbox Pear Muffins”. I make a sweet and savoury version at the same time so I have two bowls on the go at once! I’m a fan of making a double batch of both and freezing them.
Now the SWEET version of the recipe does have sugar – so I know it won’t suit everyone! In which case I’ve also put in a link below for Tania Hubbard’s coconut flour, date & cinnamon muffins as well – because they are delicious!
- 1 + ½ cups self raising flour
- ½ cup sugar (can decrease this!)
- 1 egg
- ⅔ cup milk
- ¼ cup oil (or melted butter)
- 1 teaspoon Vanilla
- ½ cup mix ins – e.g. quinoa flakes, fresh fruit, dried fruit (sulphur free)
- 1 + ½ cups self raising flour (I mix this up a bit and sometimes add in about ¼ cup besan (chickpea) flour for extra protein)
- 1 egg
- ½ teaspoon salt
- ⅔ cup milk
- ¼ cup oil (or melted butter)
- mixed vegetables – 1+1/2 cups (e.g. small grated potato, bunch asparagus chopped 1cm, and leek). You can also put in feta cheese cubes too.
- Turn oven on to 180 degrees
- Prepare muffin pan (with muffin cases/ grease muffin pan)
- Sift Flour
- Add rest of the ingredients
- Stir till just combined
- Fill muffin cases until ¾ full.
- Bake at 180 degrees for 20 minutes
For a Gluten Free Grain Free Recipe: Check this one out from Tania Hubbard!
Click here to visit her recipe.
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