Tiger nut muffins are delicious!

Add a nice kick of flavour to baking projects – or your breakfast bowl – with Woolworths’ new range of baking and pantry ingredients. With products like tiger nut flour and beetroot powder, it will take your cooking to a whole new level. Try these tiger nut-and-ginger-muffins on for size. 

Cooking and eating well has never been easier with Woolies’ new range of baking and pantry ingredients. Spice up your morning with cinnamon, turmeric, ginger and beetroot powders, or go all-in with a fiery spice blend. Lighten your breakfast with ingredients such as tiger nut flour and poppy seeds, or add new layers of sweetness using coconut sugar and cocoa nibs for toppings. 

Tiger nut-flour-and-ginger muffins

1. Preheat the oven to 180°C.
2. Line a 12-cup muffin tin with cupcake liners.
3. Whisk together 560 g tiger nut flour, 4 t baking powder, ½ t salt and 1 ½ t ground ginger.
4. In a separate bowl, whisk 6 free-range eggs, 180 g coconut sugar, 2/3 cup melted coconut oil and ¾  cup milk of your choice until combined.
5. Fold the wet ingredients into the dry.
6. Using an ice-cream scoop, scoop the batter into the cupcake liners until ¾ full.
7. Sprinkle with poppy seeds and bake for 15-20 minutes, or until a skewer comes out clean. Serve warm. 

For a different take on your normal oats brekkie, serve it with coconut milk, sprinkle with a dash of turmeric or ginger powder, drizzle with honey and top with fresh blueberries. 

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