These low-cal beauties have sweet strawberries and fresh ginger for zing, while LSA and chia seeds boost the nutritional value.
- Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases. Combine the flour, LSA, chia seeds, baking powder, bicarb and 115g of the sugar in a large bowl. Make a well in the centre.
- Whisk the buttermilk, oil, eggs and ginger together in a jug. Thinly slice 50g of the strawberries and set aside. Finely chop the remaining strawberries.
- Add the milk mixture and chopped strawberries to the well. Stir until just combined (don't over-stir the mixture). Spoon the mixture among prepared muffin pans. Top with the reserved strawberry slices. Sprinkle with the 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set