Nutrient Dense Ginger Muffins

Adapted from Julie Bhosale's Gingerbread muffins for morning sickness! Gingerbread Muffins

Ingredients:

1/2 cup of butter (yes 1/2 cup)

1/4 cup of molasses 

2 Tbsp of golden syrup

1 egg

1/2 c of greek yoghurt 

1/2 c of milk

2 tsp of ground ginger

1 tsp of cinnamon

1/2 tsp of nutmeg

1 and 1/2 cups wholemeal flour

3/4 cup almond flour

1/4 cup ground linseed, sunflower seed, and almond

2 tsp of baking powder

1 tsp of baking soda

Crystalised ginger and/or walnuts for the topping

Directions:

1. Pre-heat the oven to 180 degrees and lightly grease a muffin tin.

2. Place a pot on medium heat and melt the butter (to a liquid), turn the heat right down and add the golden syrup and molasses to combine. Add egg, milk, yoghurt and spice

3. In a large mixing bowl combine dry ingredients: flours, LSA, baking soda, baking powder. Then add the liquids (butter, syrup, molasses) and stir gently to combine. Mixture should be quite light and fluffy.

4. Pour or spoon evenly into the muffin holes and then add a walnut/crystalised ginger (if using). Bake for approximately 15-20 minutes, until cooked through and allow to cool slightly before removing.