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Dr. Clare Bailey Mosley's Blueberry and Ginger Muffins

Ingredients:

  • 50g butter, softened (or coconut oil, melted)
  • 100g ground almonds
  • 2 medium free-range eggs
  • 3 balls of stem ginger in syrup, drained and finely chopped
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 150g blueberries

Method:

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 12-hole muffin tin with 8 paper cases.

2. Tip all the ingredients, except the blueberries, into a medium bowl and add a pinch of salt. Blitz the mixture using a hand-held blender or electric whisk until just combined. Fold in the blueberries.

3. Divide the mixture between the paper cases and bake in the oven for 25 minutes until golden brown.

4. Serve immediately or store in the fridge for up to 3 days.

PER SERVING / 213 CALS / PROTEIN 7.1G / SUGAR 4.4G / FIBRE 0.4G / CARBS 5.3G

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