These moist muffins are a sneaky way to add veggies and fiber into my kid’s diet. You can easily substitute other vegetables and fruit too. I’ve tried zucchini, pear, and banana!
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Cool for 5 minutes before transferring to a wire rack.
Per Serving: 197 calories; protein 3.2g; carbohydrates 31.9g; fat 6.8g; cholesterol 27.5mg; sodium 221.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.