Dr. Punam Krishan, a regular on BBC Morning Live, and Dr. Claire Bailey Mosley have teamed up to create a delicious yet guilt-free blueberry and ginger muffin recipe that promises to satisfy your cravings.
In a recent episode of BBC Morning Live, the pair demonstrated how to make this healthy treat while also sharing its impressive nutritional benefits, Surrey Live reported.
Dr. Bailey Mosley explained that these muffins not only skip the added sugar but also pack in more protein than your typical muffin.
She said: “These have no added sugar and they have higher protein than usual muffins.
“It’s also a third of the sugar that you would usually get in a muffin.” She further highlighted the unique role of ginger in the recipe, noting it adds a natural sweetness.
She explained: “It add a sweetness and it’s actually got a lot of fibre in it and fibre is great for your microbiome.”
Due to a nut allergy on set, the show switches to a different type of flour for the recipes. She explains: “Normally we use ground almonds and they are fantastic because they’re high protein and they are what give you all the extra lovely nutrients.”
She adds that whilst these muffins are “low in sugar and high in protein”, it’s even better news as it “will not send your sugar soaring”.
Dr Punam hailed the baking as a way to get your superfoods in your diet adding: “If you take your blueberries and ginger, they are superfoods right there. Ginger I love and I add it to anything and everything.
“They have so many anti-inflammatory and antioxidant properties.
“So in normal language what that means is that it’s really good at reducing inflammation, which at this time of year if you’re having joint flareups, artheriris flareups, everyone’s loaded with colds and bugs, it helps reduce that risk of an infection.
“But ginger is also fantastic for your gut health so tummy bugs, if you’re feeling a bit nauseous. Ginger is fantastic and then blueberries have the highest quantity of antioxidants so you can never really get enough of them and they’re very good for your immune system as well.”
Dr Clare Bailey Mosley’s Blueberry and Ginger Muffins – full recipe
Ingredients
- 50g butter, softened (or coconut oil, melted)
- 100g ground almonds
- 2 medium free-range eggs
- 3 balls of stem ginger in syrup, drained and finely chopped
- 2 tsp vanilla extract
- 1 tsp baking powder
- 150g blueberries
Method
- Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 12-hole muffin tin with 8 paper cases.
- Tip all the ingredients, except the blueberries, into a medium bowl and add a pinch of salt. Blitz the mixture using a hand-held blender or electric whisk until just combined. Fold in the blueberries.
- Divide the mixture between the paper cases and bake in the oven for 25 minutes until golden brown.
- Serve immediately or store in the fridge for up to 3 days.
PER SERVING: / 213 CALS / PROTEIN 7.1G / SUGAR 4.4G / FIBRE 0.4G / CARBS 5.3G. You can read the recipe here too.