Chocolate and Pistachio Muffins

A sweet and light cupcake like flatbread infused with chocolate, pistachio nuts and our very own Organic Chia Seeds. These muffins are perfect for a light, but energy packed on the go snack, or as nibbles to share. This recipe is high in Omega 3, making it guaranteed to leave you feeling energised and ready for whatever the day holds. Serves 12.

1 whole egg, large
2 egg whites, large
6 tbsp granulated sugar
3 ½ tbsp Organic Cold-Pressed Sunflower Oil
83.3g fat free vanilla yoghurt 
7 tbsp skimmed milk
2 tsp vanilla
210g all purpose flour 
2 tsp baking powder
1 oz unsweetened baking chocolate 
75g pistachio nuts, whole 
5 tbsp ground Organic Chia Seeds

2 tbsp rum
83g powdered sugar
4 tbsp unsweetened cocoa powder

Beat the egg, egg white and sugar until they are almost white. Add Organic Cold-Pressed Sunflower Oil gradually and slowly.
Remove bowl from mixer. Add yoghurt and milk; scent with vanilla.
Sift flour and baking powder. Add to previous mixture.
Add chocolate in small pieces and pistachios cut in halves.
Pour into twelve 11¼” muffin cups sprayed with vegetable spray, alternating mixture in layers with Organic Chia seeds.
Preheat oven to 180°C (Gas mark 4) and bake for 15 minutes.

For the glaze:
Pour rum slowly over powdered sugar previously sifted with cocoa, stirring continuously. Top muffins while still warm.

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