Makes about 12
1 cup organic bleached white flour; ¾ cup amaranth flour; ¼
cup organic raw sugar; 2 tsp baking powder; ½ tsp sea salt; 2 organic
free-range eggs, beaten; 1/3 cup cold-pressed macadamia nut oil; ¾ cup
pineapple juice, fresh or tinned; 1 large banana, finely chopped; ¾ cup
pineapple pieces, fresh or tinned, drained
Preheat oven to 180C (160C if fan-forced)
In a glass bowl, mix all dry ingredients together with a
wooden spoon.
Add eggs, oil and pineapple juice and mix until just
combined.
Add banana and pineapple and mix in lightly.
Spoon into lined muffin trays and bake for 30 minutes (20
if fan-forced) or until golden on top.
I made these for a market day at our local hall. As I didn't have all the right ingredients I substituted - just using plain flour, white sugar and olive oil. More scone-like than muffin, delicious eaten hot and with butter, Anne
No comments:
Post a Comment