At the weekends I usually make muffins for a breakfast treat. Shop bought muffins are generally made with poor quality vegetable oil and loads of sugar. These are a world away from those, very little added sugar, gluten free, and if you want to go dairy free just substitute the buttermilk for lukewarm water. I bring the leftovers to work to share if there are any other hungry early starters around, like me.

Good Morning Juice
4oz carrot
2oz beetroot
3oz frozen raspberries
Juice carrot and beetroot and blend with frozen raspberries
Delicious and great for the immune system with antioxidants, Vitamins A, C selenium and zinc.

Buttermilk banana and raspberry muffins

1 1/4 cups gluten free self raising flour mix
1/2 cup almond flour
1 1/2 tsp baking powder
2oz coconut palm sugar
1 1/2 tsp ground ginger
1 mashed banana
2 tsp vanilla extract
2 eggs beaten
8fl oz buttermilk
4oz melted butter
24 raspberries
2 handfuls of chopped almonds

Mix all the dry ingredients together
Add all the wet ingredients (eggs, milk, melted butter and add the vanilla to it)
Make a well in the dry ingredients and pour in the wet and stir until it is a smooth batter
Fold in the mashed banana
Tip into 12 muffin paper cases and squash in 2 raspberries into each muffin
Top with the almonds and bake for about 25 minutes at 170C

From design seeds… Amazing talented lady