Cauliflower Goji & Strawberry Muffins

Serves: 20|Prep: 15-20 minCook: 15 min

I love this combination of healthy ingredients which come together to make a delicious snack. These muffins are moist and jammy from the strawberries, not to mention packed with the goodness of sneaky cauliflower and sweetness of goji berries. A scrumptious treat that packs a nutritious punch with antioxidants, fibre and B vitamins. A perfect lunchbox addition or finger food for babies (just swap out the maple syrup – see below).

Ingredients

Method

¼ cup goji berries, soaked in hot water for 5 mins
100g cauliflower, steamed and drained
1/3 cup maple syrup
1 large egg
1 tsp vanilla extract
1 cup wholemeal spelt flour
½ tsp baking powder
¼ tsp baking soda
½ cup strawberries, chopped into small cubes

Equipment
High-speed food processor

1.	Preheat oven to 180C and line a mini muffin tray with muffin liners.
2.	Place goji berries, cauliflower, maple syrup, egg and vanilla into the processor and process until smooth.
3.	Add dry ingredients and process until well combined.
4.	Fold through strawberries and place batter into mini muffin liners.
5.	Bake for 15 mins or until a cake tester comes out clean.

Tip:

For a gluten-free version replace the spelt flour with 1 cup of the Wholesome Child gluten-free flour mix. For a baby-friendly version swap the maple syrup with 120g apple puree. You can also swap goji berries for ¼ cup of raisins or sultanas.

Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.