Whole-grain Goji Berry Mango Muffins (Whole-grain Goji Berry Mango Muffins)

Ingredients:

105g whole-grain buckwheat flour (or amaranth flour)
95g brown rice flour
2 tbsp arrowroot
45g rice bran
3 tbsp ground flax seeds
1/2 tsp salt
1/2 tsp ground allspice
1/2 tsp baking powder
1 tsp baking soda
250ml mango sauce
1 tbsp olive oil
100g multi-grain mix
120ml hot water
40g goji berries

Method:

Combine the flours, bran, arrowroot, baking soda, baking powder, salt and allspice in a bowl. Whisk briskly to combine and to introduce air into the mix. In the meantime heat the water and pour over the goji berries. Set aside to stand for 5 minutes for the berries to plump up.

In a large bowl mix the mango sauce, oil and multi-grain mix until thoroughly blended. Pour the mango sauce into the bowl and mix with the other ingredients. Add the dry ingredients to the wet mixture, stirring only just enough to moisten everything evenly.

Grease 10 muffin cups (or line with paper cups) then spoon in the batter mix, filling each cup no more than 3/4 full. Transfer to an oven pre-heated to 175°C an bake for about 30 minutes, or until golden brown and a skewer inserted into the centre of the muffin emerges cleanly.

Set the muffins aside to cool for about 10 minutes in the tin then turn onto a wire rack and leave to cool. Like most muffins these are best served slightly warm.