Low Sugar Blueberry, Chia Seed & Cinammon muffins

There's not much to say really, except that these are the first low sugar muffins I've ever made that I actually found edible! The cinnamon gives them a really well-rounded flavour and brings out the sweetness in the berries.

2 1/2 cups self-raising Gluten Free flour (if using plain GF flour, add 2 1/2 tsp baking powder)
90g butter, chopped into cubes
2 tab Jaggery (also known as Gur) - see note
1 tsp ground cinnamon
1 tab chia seeds
1 tab raw honey
2 eggs, lightly beaten with a fork
1 cup milk
125g blueberries

Blog graphic 500 x 400 Punnets of blueberries.png

1. Preheat oven to 180 degrees celsius and grease 12 capacity muffin tin
2. Sift flour into large bowl
3. Rub the butter into the flour with your fingers until mixture resembles bread crumbs
4. Stir in Jaggery, cinnamon and chia seeds
5. Make a well in the centre and add honey, eggs, milk and blueberries
6. Fold mixture through until just combined
7. Spoon into muffin cases & bake in oven for 25 mins

NOTE - Jaggery (aka Gur) is a cane sugar consumed in Asia and Africa. It is a concentrated product of sugar cane without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. As it is un-refined, Jaggery is low GI and rich in several important vitamins and minerals like potassium, magnesium, iron, zinc, selenium, calcium and phosphorus and antioxidants. In ayurvedic medicine, it is used to aid digestion and is believed to increase Kapha. You can get Jaggery from Indian supermarkets.