Mix all ingredients for 2 min. at low speed and 2 min. at medium speed.
Chop the Pumpkin Seeds: Pulse whole pumpkin seeds in a food processor a few times. They should look like coarse grits, not a powder.
Pre-Toast the Sunflower Seeds: Toast the sunflower seeds in a dry skillet over medium heat for 3–5 minutes until fragrant. Let them cool.
Heat-Treat the Quinoa: Spread raw red quinoa on a baking sheet. Bake at 150°C (300°F) for 8–10 minutes. This dry-roasts the grain, making it safe to eat and extra crunchy without cooking it in water.
Pipe 70 gr of batter in a muffin cup and inject 15 gr of filling, finish with 30 gr of batter.
Sprinkle 3 gr of Grains on top.
Did you know that 62% of global consumers is looking for healthier alternatives of their sweet treats so they don’t have to compromise on their consumption moments? When it comes to the Muffin – a treat often enjoyed on-the-go – we have created a recipe that is more than 60% sugar reduced (compared to the Classic Muffin) and that is a source of fibre. Finished with a delicious apricot filling, consumers will love this healthier alternative of their beloved Muffin!
