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Blackberry Almond and Polenta Muffins
Ingredients
  • 2tsp organic broccoli seeds soaked to soften for a few hours or overnight in hot water
  • 100g fine polenta or cornmeal
  • 150g ground almonds
  • 2tsp baking powder
  • 175g golden caster sugar
  • 3 medium eggs
  • 1⁄2tsp pure almond extract
  • 90ml olive oil
  • 300g blackberries
  • 150g natural yoghurt
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