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Sweet Breakfast Muffins (GF)

Yields12 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Muffins are a popular on-the-go snack or meal but are often loaded with refined carbohydrates and not much else, while savoury options aren’t always popular, especially for kids. These sweet muffins are a nice middle ground, offering some sweetness but with added benefits of cooled cooked rice (lowered GI), antioxidant-rich berries, and protein from nuts, eggs, and almond flour, all in a lowered GI formulation (compared to standard muffins) to get your day started and keep you fuller for longer.

 160 ml caster sugar
 250 ml almond flour
 100 ml butter
 250 ml cooked Golden Delight Thai or Basmati rice
 3 XL eggs
 15 ml cocoa powder
 5 ml baking powder
 250 ml blueberries
 80 ml chopped toasted pecans
 pinch of salt
1

Place the caster sugar, almond flour, butter and cooked rice in a bowl and blend with a stick blender until smooth.

2

Add the eggs and blend until mixed.

3

Add remaining ingredients and fold in.

4

Spoon the mixture into a muffin tin or cupcake cases, 3/4 full.

5

Bake at 180C for 12-15 minutes.

Nutrition Facts

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Serving size