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    6 days ago by brownpapernutrition Weekend weather lookin alright for a picnic! Well you can picnic haha - I have a tonne of work to get through on the weekend to play catch ups for the past few weeks! Find the recipe for my PUMPKIN CHICKPEA WRAPS in this months issue of Eat Well magazine  @wellbeing_magazine  - available in supermarkets, groceries and newsagents! Woo hoo!!!! Can't wait to see my next submission in print - it has some of my favourites in there! Love ya! Jacq  #shesaysfavouriteswhenallfoodisallfavourite   #eatwell 
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BERRY CHERRY SPELT MUFFINS

SF:V:NUT FREE

Makes 8-10 small muffins, or 5-6 large muffins

1 cup steel cut oats or oat bran

1 cup milk (I used dairy but non dairy fine too)

1/4 cup coconut, grapeseed oil or melted butter

2 eggs

2 tablespoons maple syrup or honey+

1/2 teaspoon bicarbonate soda

zest and juice of half a lemon – approx 1 tsp zest, 1 tbsp juice

1 tsp vanilla

1 cup spelt flour

1/2 cup cherries, pitted

1/2 cup blueberries (frozen fine)

 

Preheat oven to 180C, grease muffin tins or line with wrappers. In a small bowl combine oats and milk, stir and set aside. Combine oil, eggs, maple, bicarb, lemon zest and vanilla in a large bowl and whisk well. Add oat combination and spelt flour and fold together. Fill half the cupcake tin with batter, put a few cherries and blueberries in and fill remaining, finishing with a few more cherries and blueberries. Place in oven to cook for 30-40 minutes (depending on the size of the muffin tin, smaller ones should only take 20minutes). Allow to cool in tins for 10 minutes before transferring to rack to finish.

 

 

 

 

Category

Breakfast, Snacks, Sweet Treats

Tags
ancientgrains, blueberries, cherries, healthyfamily, homemade, honey, kidfriendly, lunchbox, muffins, nutfree, nutrition, recipes, refinedsugarfree, seasonal, spelt, sugarfree, superfoods, vegetarian, wholefoods
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