Page 61 - The Australian Womens Weekly Food

Lifestyle Sugar Free

PEACH & GINGER
CRUMBLE MUFFINS

PREP + COOK TIME 40 MINUTES MAKES 12
Preheat oven to 180°C/160°C fan.
Line a 12−hole (⅓−cup/80ml) muffin
pan with paper cases. Sift 2 cups spelt
flour, 2 teaspoons baking powder,
1½ teaspoons ground ginger and
1 teaspoon ground cinnamon into
a large bowl; stir in 2 coarsely
chopped small (250g) peaches.
Whisk 1 teaspoon vanilla extract
(see previous tip), 1 cup natural
low−fat yoghurt, ½ cup melted cooled
virgin coconut oil, ½ cup pure maple
syrup and 2 eggs in a jug. Pour over
dry ingredients; stir with a fork to just
combine. Spoon mixture into cases.
Place ⅓ cup coconut sugar, ½ cup
spelt flour and 1 teaspoon ground
cinnamon in a small bowl; rub in
60g chopped cold unsalted butter
until mixture resembles coarse
crumbs. Sprinkle crumble on muffins.
Bake for 30 minutes or until a skewer
inserted into the centres comes out
clean. Cool in tray for 5 minutes.

AWW FOOD • ISSUE THIRTY FIVE 61