Lemon & Nectarine Rye Flour Muffins

lemon & nectarine rye flour muffinsUsing alternative flour varieties like rye, spelt, quinoa, buckwheat or oat offers more nutrition per bite than when baking with the usual white flour. Get creative and make a few other swaps with ingredients, and you’ll have transformed what could have been an unhealthy indulgence into a genuinely good-for-you snack or meal.

Rye does contain a small amount of gluten, although it’s much lower than other flours, and contains far more fibre. Flax and coconut oil provide essential healthy fats and replace animal products like eggs and butter in traditional recipes, and the lemon extract and nectarine slices add a powerful hit of flavour from all natural sources.

The texture for these muffins is very similar to sponge cake, so you could always fill a cake tin with the recipe instead of separating into separate cases if the occasion calls for a full on cake….

Ingredients (Makes approximately 9 medium sized muffins)

1 cup rye flour

2 flax eggs (1 flax egg = 1 tbsp flax mixed with 2 ½ tbsp. water)

1 ½ tbsp. coconut oil (softened)

¼ cup pure maple syrup

1 tbsp lemon extract

2 nectarines, 1 chopped (for the filling) and 1 sliced (for the topping)

1 full tsp baking powder

pinch of good quality salt

A big splash of non-dairy milk (enough to form a batter-like consistency)

How To:

  • Pre-heat oven to 185C and line a baking tray with 9 medium sized muffin cases
  • Prepare your flax eggs and leave to set for 10-15 minutes
  • Sieve the rye flour into a large mixing bowl, add the baking powder and salt and mix.
  • After the flax eggs have set, add the coconut oil, maple syrup and lemon extract and mix well.
  • After everything is combined, add a splash of non-dairy milk (almond, rice, oat and organic soya all work well) until the mixture resembles a smooth batter.
  • Cut one nectarine into small slices and throw into the mixture, mix well once more.
  • Cut another nectarine into thinner, slightly bigger slices
  • Transfer the mixture into the muffin cases and place 2 slices of nectarine on top of each one
  • Place in the oven and bake for 20-25 minutes, or until you start to smell them and they look slightly browned. When removing them from the oven, check they’re done by inserting a sharp knife or toothpick – and if it comes out clean, you’re all finished!
  • Leave to cool for 5 minutes and then transfer to a wire rack to cool completely.
  • Eat, share and enjoy….
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