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Blueberries are nutritional powerhouses, rich in antioxidant polyphenols, including flavonoids, which are associated with better heart, metabolic, gut and brain health. Not bad for a sweet treat. Danka Jandric uses our four grain muesli base, ground into flour, along with optional naked oat flakes as a crumble topping, to ramp up the plant diversity and fibre content and make these vegan muffins still more nutritious. All without compromising on flavour! |
Tip: Frozen blueberries are often cheaper than fresh and just as delicious.
Makes 10 Muffins
Ingredients
Optional Crumble Topping:
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Method
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A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
