These gluten free muffins are naturally sweetened by apple juice and coconut and while not as sweet as most cakes and pastries they'll still satisfy that occasionally need to seek comfort in carbs!
In a small pan bring the apple juice to the boil. Add the millet and reduce to simmer. Cover the pan and cook for 20 mins until the millet is still slightly firm in the centre. Set aside to cool a little.
Preheat the oven to 180C.
Toast the coconut over a medium heat in a small frying pan for a few minutes until it turns slightly golden. (Coconut burns easily so watch the pan and stir continuously)
In a bowl combine the millet flour with the baking powder, cooked millet and blueberries. Mix together eggs, vanilla essence and oil and once it's well combined stir it into the dry mix. Pour the muffin mix into greased muffin trays and bake for 25 minutes.
Health Note: Commercial brands of baking powder often contain gluten. Buy allergy free BP from a health food store or make your own by mixing 1/4 cup bicarbonate soda (baking soda) with 1/2 cup cream of tartar. Store in an airtight container.
Makes 6 servings
| Prep Time: | 25 mins |
| Cooking Time: | 30 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Dessert, Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1178 kj |
| Calories | 282 kcal |
| Fat | 15.9 g |
| Saturated Fat | 12.6 g |
| Total Carbohydrate | 27.9 g |
| Total Protein | 5.6 g |
| Fibre | 3 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
