Ingredients
- 350 grams Steel Cut Oats
- 2 teaspoons xanthan gum
- 1 teaspoon Himalayan pink salt (Fine)
- 2 teaspoons Gluten Free Baking Powder
- 1 heaped teaspoon Nutmeg
- 1 heaped teaspoon allspice
- 1 heaped teaspoon cinnamon
- 1 level teaspoon ground cloves
- 300 grams Rapadura Sugar
- 1 cup of macadamia oil
- 4 eggs
- 2 tablespoons Pure Maple Syrup
- 225 grams pureed pumpkin
- 200 grams Pureed Beetroot
- 1/3 Cup of water
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I'm cooking this todayRecipe's preparation
Preheat oven on 180 degrees.
Line muffin pan with paper muffin cases;
Add steal cut oats to TM bowl and mill on speed 9/1 minute.
Add salt, baking powder and spices. Speed 9/20 seconds. Remove from TM bowl and set aside.
Add eggs, syrup, sugar, oil, pumpkin and beetroot to TM bowl and mix at speed 9/20 seconds.
Add half dry ingredients to TM bowl and mix on speed 5/5 seconds.
Add water and mix on speed 5/5 seconds.
Add remaining dry ingredients and mix on Speed 5/10 seconds. Scrape down side of TM bowl and mix again on Speed 5/10 seconds.
Add approximately ¼ of a cup of mixture to each muffin case.
Bake in oven for 30 minutes or until toothpick inserted in centre comes out clean.
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METHOD
Tip
Without preservatives, these muffins should be stored in the refrigerator if not consumed the first day.
For those who cannot tolerate beetroot, can just be made with 425 grams of pureed pumpkin.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Hi do you know what i could sub the xantham gum with?
Did you use fresh or canned beetroot?
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