Preparation time
3min
Total time
16min
Portion
12
portion(s)
Level
easy
Ingredients
Variation Healthy Breakfast muffins
- zest of half an orange
- 100 grams carrots, chopped into chunks
- 100 grams pitted dates
- 220 grams natural yoghurt / sour cream
- 75 grams rice bran oil / light olive oil
- 1 egg
- 60 grams fresh orange juice, (approximately half an orange)
- 85 grams LSA / almond meal
- 150 grams plain flour
- 2 teaspoons bicarbonate soda
- 1 teaspoon mixed spice
- 25 grams Coconut sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 200 degrees and line a muffin tin with patty pans (or grease well).
- Place orange peel in bowl and grate for 8 seconds speed 9
- Add carrot and dates to bowl and grate for 15-20 seconds on speed 6. Scrape down the sides.
- Add yoghurt, oil, orange juice and egg to the bowl and mix for 10 seconds, speed 4 reverse.
- Add all remaining ingredients (mixed spice, flours, sugar, bicarb) and mix for 15 seconds, speed 4, reverse.
- Fill muffin tray cups almost to the top and bake for 13 - 15 minutes.
Tip
This is a variation of the Healthy Breakfast Muffin by Classmyth, based on ingredients I had on hand - it has the texture similar to a Carrot Cake - only healthier!
Thermomix Model
-
Recipe is created forTM 31
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Recipe's categories:
Afternoon tea
Breakfast
Brunch
Snack
Baking
Easy
Quick
Cake
Children food
Children birthday
Kids in the kitchen
Picnic
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Comments
Nice, tasty, easy to make, light, moist muffins which have much less sugar than many similar recipes. Instead of using organge zest and juice, I added a whole orange (just cut off the top) with the carrot and dates and this worked out well. Thank you very much for this recipe.
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