Gingerbread muffins
The perfect way to sneak some extra veg into your day this Christmas!
- 40 minutes
- Makes 12
- Kcal112
- Fat5g
- Salt0.3g
- Sugar5.4g
Recipe by: Clare Collins
| Professor of Nutrition and Dietetics
Ingredients
- ½ cup dried, pitted dates
- ¾ cup boiling water
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 2 eggs
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon golden syrup
- 1 cup oat flour (you can make this by quickly blending up 1.5 cups of rolled oats until fine)
- ⅓ cup wholemeal plain flour
- 2 tablespoons olive oil
- 1 medium courgette
Method
- Preheat oven to 190°C/Fan 170°C.
- Add dried dates, boiling water and bicarbonate of soda to a small bowl. Allow to stand for 5 minutes.
- Ensure dates and water have cooled slightly, then add to a blender, or food processor, along with golden syrup, eggs and olive oil. Blend until smooth.
- Add wholemeal and oat flour, baking powder and spices. Blend until just combined.
- Grate courgette and squeeze once to remove some, not all, moisture.
- Add courgette and blend until combined.
- Distribute mixture between 12 muffin cases.
- Bake in the oven for 20–25 mins, until a skewer comes out clean.
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