Date and LSA Muffins

Makes 12

These little beauties contain LSA, a combination of linseed (flaxseed), sunflower seed and almond, which is made into a ground meal. It’s packed with fibre and protein, so eating one of these more-ish muffins will get your day off to a great start! And now I’ve converted the recipe to the Thermomix too!

Ingredients – Traditional

2 cups (300g) plain wholemeal flour

3 teaspoons baking powder

1/2 cup (110g) raw sugar

2 tablespoons honey

1 egg

1 1/4 cups (310ml) buttermilk

1/3 cup (80ml) vegetable oil

1 teaspoon vanilla extract

1 cup (140g) pitted, chopped soft dates

1/3 cup (40g) LSA

How to – Traditional

Preheat oven to 200 C/180 C fan-forced.
Place the flour, baking powder and sugar in a large bowl and mix to combine.
In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
Pour the wet mixture into the dry ingredients and mix. Don’t over mix. Remember a lumpy mixture makes the best muffins.
Gently stir through the dates and LSA.
Use an ice cream scoop to spoon the mixture into muffin cases. Sprinkle with a little raw sugar.
Bake for 5 minutes and then turn the oven down to 180C / 160C fan-forced and cook for another 20-25 minutes or until cooked. When the muffins are tested with a skewer, it should come out clean.
Serve warm or cold.

Ingredients – Thermomix

300g plain wholemeal flour

3 teaspoons baking powder

100g raw sugar

2 tablespoons honey

1 egg

310g buttermilk

80g vegetable oil

1 teaspoon vanilla extract

140g pitted dates

40g LSA

How to – Thermomix

Preheat oven to 200 C/180 C fan-forced.
Place the flour, baking powder and sugar in TM bowl and mix for 5 seconds on speed 4. Set aside.
Add dates to TM bowl and set dial to closed lid position. Pulse on Turbo 2 or 3 times until dates are chopped. Set aside with flour mixture.
Now add honey, egg, buttermilk, oil, vanilla and honey and mix for 5 seconds on speed 5.
Add the flour mixture and the LSA, set the dial to closed lid position and mix for 10-20 seconds on interval speed until just combined.
Use an ice cream scoop to spoon the mixture into muffin cases. Sprinkle with a little raw sugar.
Bake for 5 minutes and then turn the oven down to 180C / 160C fan-forced and cook for another 20-25 minutes or until cooked. When the muffins are tested with a skewer, it should come out clean.
Serve warm or cold.