Beetroot Muesli Breakfast Muffins
heat the oven to 220C/425F/200Fan.
In a small bowl, mix together the ground flax seeds and water and let stand until you need to use it.
Grease a 12-cup muffin tin or line the cups with muffin cases or make your own with non-stick, grease proof paper.
Mix the flour, beetroot flakes, sugar, baking powder, bicarb of soda, salt, cinnamon and nutmeg in a large bowl.
In a separate bowl mix together the melted coconut butter, mashed pears, almond milk and the ground flaxseed/water mixture mentioned above. Combine briefly.
Add the wet ingredients to the dry ingredients and mix briefly until just combined.
Spoon the batter into the prepared muffin cups and divide evenly.
Sprinkle the muesli on top, spreading evenly.
100g plain flour
200g spelt flour
1tbs beetroot flakes
1tbs baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
50g coconut butter, melted
2 ripe pears (around 200g), peeled and mashed
75ml almond milk
1 tablespoon ground flax seeds + 3 tablespoons of water
50g of our Raw Beetroot & Ginger Muesli
Prep-time 15-20 minutes | Bake for 15 - 20 minutes or until risen and golden | Makes 12 Muffins - Recipe by Primrose Matheson Primose's Kitchen