Tasty, moist and beautiful to look at, these soy, linseed and goji berry muffins are perfect for indulging on guilt-free.
- ½ cup dried soy beans
- 1¾ cups self-raising flour
- 1/3 cup caster sugar
- 2 tbsps linseeds, plus 1 tbsp extra
- ¼ cup goji berries, plus 2 tbsps extra
- 125 g butter, melted, slightly cooled
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 sachets NutreMill 4in1 Cereal With Oat
Place soy beans in a bowl and cover with cold water. Set aside to soak overnight.
Drain and rinse beans. Transfer to a saucepan and cover with cold water. Bring to boil on high. Reduce heat to medium and simmer, covered, 1½ hours until tender. Drain.
Preheat oven to moderate, 180 C. Line a 6-hole (cup) muffin pan with paper patty cases.
Sift flour into bowl. Stir in sugar, NutreMill Cereal With Oat, beans, linseeds and goji berries.
In a large jug, whisk butter, milk, eggs and vanilla together. Make a well in centre of dry ingredients. Add milk mixture. Mix lightly until just combined. Do not over-mix. Divide mixture among recesses. Sprinkle with extra goji berries and linseeds.
Bake 20 to 25 mins, until cooked. Cool in pan 5 mins before transferring to a wire rack. Store in an airtight container – this is perfect for the kids’ lunch boxes too.