Gingerbread muffins

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Ginger bread muffins fresh from the oven

The perfect way to sneak some extra veg into your day this Christmas!

40 minutes

Makes 12

Prof Clare Collins

Recipe by: Clare Collins | Professor of Nutrition and Dietetics

The perfect way to sneak some extra veg into your day this Christmas!

Prof Clare Collins

Recipe by: Clare Collins | Professor of Nutrition and Dietetics

The perfect way to sneak some extra veg into your day this Christmas!

Ingredients

  • ½ cup dried, pitted dates
  • ¾ cup boiling water
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon golden syrup
  • 1 cup oat flour (you can make this by quickly blending up 1.5 cups of rolled oats until fine)
  • ⅓ cup wholemeal plain flour
  • 2 tablespoons olive oil
  • 1 medium courgette

CALORIES: 112

FAT: 5g

SALT: 0.3g

SUGAR: 5.4g

Method

  1. Preheat oven to 190°C/Fan 170°C.
  2. Add dried dates, boiling water and bicarbonate of soda to a small bowl. Allow to stand for 5 minutes.
  3. Ensure dates and water have cooled slightly, then add to a blender, or food processor, along with golden syrup, eggs and olive oil. Blend until smooth.
  4. Add wholemeal and oat flour, baking powder and spices. Blend until just combined.
  5. Grate courgette and squeeze once to remove some, not all, moisture.
  6. Add courgette and blend until combined.
  7. Distribute mixture between 12 muffin cases.
  8. Bake in the oven for 20–25 mins, until a skewer comes out clean.

This recipe was originally published on nomoneynotime.com.

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