8 Strawberries, chopped
1 Pear, pealed and chopped
1 Cup Sour Cream
1/2 Brown Sugar
1 Egg
1/3 Cup LSA Mix
1/3 Cup Milk
2 Cups Self Raising Flour
1. Place the strawberries, pear, sour cream and brown sugar in a large mixing bowl and mix to combine.
2. Add the egg and milk and combine.
3. Add the self raising flour and LSA MIX and mix to combine all ingredients without overworking the mixture.
4. Place into a greased muffin tray and bake at 180 degrees celsius for 15 minutes or until lightly brown and when touched they bounce back.
5. Serve with a dusting of icing sugar.
NUTRITIONAL INFORMATION: thanks to Diet Chat
Diet Chat using low fat sour cream and light milk these would be 420kJ(100cals), 16g carbs, 3.5g protein – if you made 20 mini muffins. If you want to lower the sugar content, you could try either apple sauce, stevia or agave nectar even.
What an awesome recipe, thank you, was looking for a muffin recipe using LSA for my kids for school and came across this one. You could even substitute other fruits in them if you don’t have pears and strawberries couldn’t you 🙂
Hmmm just thought you can’t send things with LSA in them to school because of the nuts! Also, is ‘1/2 brown sugar’ 1/2 cup brown sugar? thank you 🙂
Sorry for the late reply. Yeah most schools don’t link nuts, you can replace with some Wheat Germ, wholemeal flour or seed mix. It is 1/2 Cup Brown Sugar.
You could also substitute the brown sugar for coconut sugar.