Muffins, a favourite quick snack
Once upon a time there was The Muffin Man. I think I will soon be referred to as The Muffin Lady. Muffins are one of those treats that are loaded with benefits.
1. They are quick and easy to make.
2. They travel well, so make great additions for lunch boxes and picnics.
3. No need to slice or cut.
4. They can be as simple or as complicated as you wish.
My basic allergen muffin repertoire is steadily increasing. I probably make muffins about 3 times a week. The boys have them as school snacks, after school snacks and often on the run snacks as we are heading out of the door. I have just about got my basic allergen muffin recipe sorted. I change the added ingredients to suit whatever I have available. One day it could be zucchini or grated apple and raisins the next time perhaps banana and blueberries. These you see here, I have called Fruit and Quinoa Muffins. I had this tub of silken tofu in the fridge and was waiting for an opportunity to use it. I stubbled upon a recipe for Bran and Raisin muffins which of course was not perfectly suited to our dietary needs so modification was necessary. Allergy boy loved them! I have to say though that if you have only recently kicked the sugar habit you may want to add a spoon or two of honey. For those of us that have kicked the habit a long time ago they are perfect. Also, like most gluten-free baked goods, these do not keep well. Eat them on the day for best enjoyment.
For a printable PDF version click here Fruit and Quinoa Muffins