Strawberry and ginger muffins

These low-cal beauties have sweet strawberries and fresh ginger for zing, while LSA and chia seeds boost the nutritional value.

Recipe «Strawberry and ginger muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 310g white spelt flour, 2 tbsp LSA, 2 tbsp white chia seeds, 2 tsp baking powder, 1/2 teaspoon bicarbonate of soda , 125g organic panela sugar, 250ml buttermilk, 80ml macadamia oil , 2 eggs, 1 tablespoon fresh ginger, finely grated, 250g strawberries, hulled.

Ingredients:

• 310g white spelt flour 
• 2 tbsp LSA 
• 2 tbsp white chia seeds 
• 2 tsp baking powder 
• 1/2 teaspoon bicarbonate of soda 
• 125g organic panela sugar 
• 250ml buttermilk 
• 80ml macadamia oil 
• 2 eggs 
• 1 tablespoon fresh ginger, finely grated 
• 250g strawberries, hulled 

Instructions

1. 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.
2. 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.
3. 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.