Description
These soft gluten-free muffins are made with our versatile Eat Curious Dehydrated Mince and packed with juicy blueberries. The addition of seeds provides a delicious finishing crunch, ensuring these muffins have the perfect balance of both taste and texture.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
100g Eat Curious Dehydrated Mince
2.5tsp baking powder
250g gluten-free plain flour
50g chia seeds
250ml plant-based milk
225g blueberries, frozen
185g coconut sugar
120ml cold-pressed oil, such as rapeseed oil (or alternatively 1 large banana, mashed)
Instructions
- Rehydrate Eat Curious Dehydrated Mince: Add the dehydrated mince to a stand mixer bowl with oat milk. Mix on a medium speed with the paddle attachment until the mince is broken down.
- Make muffin mixture: Add in sugar and beat together until creamy. Add oil and mix thoroughly. Sift in flour and baking powder. Fold the flour mix into the batter. Add frozen fruit and fold in lightly.
- Cook muffins: Fill / pipe into muffin moulds, top with seeds and bake for 30-35 minutes at 180°c.
Notes
Impact Per Serving: 0.17kg CO2 & 144l water
- Category: Dehydrated Mince
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 227g
- Sugar: 20g
- Sodium: 0.4g
- Fat: 2.8g
- Saturated Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 3.9g
- Protein: 5.9g
