A fast and easy way to sneak some goodness into your breakfast!
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk all-purpose flour, whole wheat flour, ground quinoa, baking powder, baking soda, and cinnamon together in a large bowl. Beat honey, coconut oil, almond milk, and egg whites together in another bowl. Pour honey mixture into flour mixture and stir until batter is just combined.
Fold chopped kiwi into batter. Divide batter between prepared muffin cups.
Bake in the preheated oven until golden brown and set, about 20 minutes.
Per Serving: 227 calories; protein 3.2g; carbohydrates 34.3g; fat 9.9g; sodium 128.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , 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 start it yesterday , then clear it off the next day.