JUICY MANDARIN & CHIA SEED MUFFINS

SERVES 6 MUFFINS

1/3 cup (50 g) bread flour

1/2 cup (75 g) all-purpose flour

3 tbsp. whole-wheat spelt flour

1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. chia seeds

1/3 cup (75 g) granulated sugar

1/2 cup (125 g) soy yogurt, or other plant-based yogurt

2 tbsp. soy milk, or other plant- based milk

1 tbsp. agave syrup

2 tbsp. oil

1/2 tsp. edible mandarin oil (from a health food store or online, optional)

Juice and grated zest of 2 unwaxed mandarins

NUTRITIONAL VALUES

Calories: 225kcal
Fat: 6.2g (0.8g S.Fat)
Carbs: 39.4g
Protein: 4.2g
Sugar: 15.3g
Sodium: 112mg

METHOD

Preheat the oven to 180°C/350°F. Put 6 paper liners into a muffin pan. In a mixing bowl, whisk together the three types of flour, baking soda, baking powder, chia seeds, and sugar.

In a separate bowl, combine the yoghurt, milk, agave syrup, oil, and mandarin oil (if using). Add the mandarin juice and zest and mix well. Combine the yoghurt mixture and the flour mixture with a spoon, just until all of the ingredients are combined, and the mixture is smooth.

Divide the mixture evenly among the muffin cups, filling them about two-thirds full. Bake the muffins for about 25 minutes, or until golden brown in the centre of the oven. Insert a wooden toothpick into the muffins; if no mixture adheres to it, the muffins are done. (If not, continue to cook for a few more minutes and test again.) Remove the muffins in their liners from the pan and cool on a wire rack.