I grew up enjoying these muffins and have tweaked my grandmother’s recipe using a blend of wholegrain flours for slower releasing energy. They are really easy to make and you have the option to use gluten and dairy free ingredients. Oat bran is rich in beta-glucan, a soluble fibre which helps lower cholesterol and delays glucose absorption. Almonds contain vitamin E, fibre, protein and good fats.
1⁄2 mug Wholegrain spelt / wholegrain wheat / oat flour / soya flour (or combination works well)
1⁄4 mug Oat bran
1⁄4 mug Almond flour
2 tsps baking powder
Good sprinkle of cayenne pepper, which brings out the cheese flavour and adds a little heat.
1 mug grated cheddar cheese / hard goat cheese for dairy free option.
I mug unsweetened almond milk / unsweetened soya milk / dairy milk
Pre-heat the oven to 180 degrees Celsius and grease a 12 muffin tin.
Place flour in a large mixing bowl. I use a typical coffee mug for measuring all the ingredients, starting with the flours, and adding each one until I have a full mug. Equates to about a heaped measuring cup and as long as the flour, cheese and milk are all measured with the same size cup/mug the recipe works.
Add cheese, baking powder, and cayenne pepper.
Add milk of choice.
Mix all ingredients together in a large bowl with a wooden spoon. Mixture should be dropping consistency. Add a little more flour or liquid if needed.
Spoon the mixture into a greased 12 muffin tin and bake at 180 degrees Celsius for 20-25 minutes.
Enjoy fresh out of the oven and can be stored in an air tight container.