Who can resist the temptation of a good muffin, all fluffy and satisfying, they have the ability to lure the strictest dieter out of their stringent regime. Although they can often be jam packed full of calories and fat, there are healthier variations worth trying that are not so taxing on the waist line.
With January being a month of waistline obsession and healthy choices preferred, the juicer re-appeared out from the back of the cupboard. You cannot beat a fresh juice, full of vitamins and nutrients for a pep in the step. I like juicing apples, celery, carrots and cucumber. Whatever the combination used, a big lump of fresh ginger is always added along with a squeeze or two of lemon or lime juice.
Not being a big fan of waste, it always irked me that I had to discard all that pulp. I came across the idea of using it in muffins and arrived at this recipe. With next to no fat and minimal amounts of sugar, these muffins are really tasty and nutritious. Because of this, you can reach for a couple and not feel pangs of guilt.
Ragga muffin music, usually abbreviated as ragga, is a subgenre of dancehall, reggae and dub music, in which the instrumentation primarily consists of electronic music. Similar to hip hop, sampling often serves a prominent role in raggamuffin music. Ragga originated in Jamaica during the 1980s, at the same time that electronic music became increasing popular globally. One of the reasons for ragga’s swift propagation is that it is generally easier and less expensive to produce than reggae performed on traditional musical instruments. One of my favourite Ragga sounding tunes is “Highest Grade Dub” from the album “Dub Come Save Me” from Roots Manuva. You need to play this on a big sound system or headphones to feel the bass man.
Combine all of dry ingredients in a bowl. Whisk the eggs up a little and add the pulp from your juicer along with the mashed banana, olive oil and maple syrup. Add this to the dry ingredients and mix. It will be very dry at this point. Slowly add in the milk and loosen up the mixture as you u tip it resembles a moist cake mixture. Finally add in the fresh blueberries. Spoon the final mixtures into muffin cases and top with sprinkles of pumpkin and sunflower seeds. Bake in a pre heated oven at 180 degrees for about 30 minutes.
– 200g plain flour
– 50g Porridge Oats
– 1 tsp baking powder
– 1 tsp Bicarbonate of soda
– 2 tsp Ginger powder
– 1 tsp cinnamon powder
– 130g of juicer pulp
– 1 Banana mashed
– 2 eggs whisked
– 15g or a shot glass of olive oil
– 15g or a shot glass of maple syrup
– 1 cup of milk
– Handful of Blueberries
– Sunflower/pumpkin seeds