Mix up your afternoon tea treats with these scrumptious strawberry and ginger muffins. This recipe skips the eggs and butter in favour of buttermilk and macadamia oil, and swaps out regular flour for spelt flour- a type of wholegrain wheat flour. The delicious flavour that comes from mixing sweet strawberries and fragrant ginger together is something special that will have you coming back to this recipe time and time again. The addition of chia seeds in the mixture means these muffins are also loaded with antioxidants as well as stocked with plenty of fibre and protein. You won’t regret giving these tasty muffins a go!
- 310g white spelt flour (available at supermarkets)
- 2 tablespoons white chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 125g brown sugar
- 250ml buttermilk
- 80ml macadamia oil
- 2 eggs
- 1 tablespoon fresh ginger, finely grated
- 250g strawberries, hulled
- Preheat oven to 180C. Line twelve 1/3 cup muffin pans with paper cases. Add flour, chia seeds, baking powder, bicarb and 115g of the sugar to a large bowl. Stir to combine. Make well in the centre.
- Add buttermilk, oil, eggs and ginger to a jug. Whisk together to combine. Finely chop strawberries.
- Add milk mixture and chopped strawberries to well. Stir until just combined. Spoon mixture evenly into prepared muffin pans. Sprinkle with remaining sugar. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 5 minutes. Transfer muffins to a wire rack to cool completely.