Fertility recipe: Lemon Blueberry Muesli Muffins
These low-sugar muffins, full of nuts and seeds, are perfect as a healthy option for breakfast, but equally delicious as a healthy snack.
They are made with xylitol – a sweetener that raises blood sugar levels less than regular sugar – and wholemeal flour, which is a slow-releasing carbohydrate that helps to balance blood sugar. Whole grains are also rich in soluble fibre and contain plenty of B-vitamins, which are important for producing healthy eggs and sperm. Using frozen blueberries creates a colder batter but fresh blueberries can also be used.
- Preheat the oven to 180°C/350°F/Gas 4 and line eight holes of a muffin tin with paper cases.
- Put the flour, baking powder, salt, cinnamon and muesli in a large mixing bowl.
- Put the remaining ingredients, except the blueberries, into a food processor or blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter, then gently stir in the blueberries.
- Spoon the mixture evenly into the paper cases and bake for 15–20 minutes until golden brown and firm on top. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
Makes: 8 muffins
• Preparation time: 10 minutes
• Cooking time: 20 minutes
- 4 tbsp olive oil, plus extra for greasing
- 150g/5½oz/1 cup wholemeal self-raising flour
- 2 tsp baking powder
- a pinch of sea salt
- 1 tsp ground cinnamon
- 115g/4oz/scant 1 cup low-sugar muesli
- 1 tbsp ground flaxseed
- 75g/2½oz/heaped ⅓ cup xylitol
- 3 eggs
- zest of 1 lemon
- 1 tbsp lemon juice
- 125ml/4fl oz/½ cup semi-skimmed milk or milk alternative
- 115g/4oz/¾ cup frozen blueberries
Nutritional information per muffin:
Carbohydrate 31.7g, of which sugars 13.2g
Fat 9.2g, of which saturates 8g
Recipe courtesy of: Eat Yourself Pregnant by Zita West