Photo: Illumina MediaPhoto: Illumina Media

180g self raising flour
40ml olive oil
3 eggs
1/2 teaspoon bicarbonate of soda
1 tablespoon oats
60g Noberasco Super Frutti dried Pithaya (dragon fruit)
50g sugar or the equivalent in stevia
2 tablespoons Noberasco Super Frutti chia seeds
1 Vanilla pod
A pinch of salt
1 tablespoon warm honey, agave or maple syrup to brush the muffins after baking

You will also need a muffin tray and some paper cases. This recipe makes 6 regular size muffins.

Sieve the flour twice and add the bicarbonate of soda, chia seeds, vanilla, oats and a pinch of salt. Chop half the pitaya fruit and add it to the mixture making sure that the fruit is covered with flour to prevent it from sinking to the bottom of the muffins. Add the sugar or stevia. Mix.

In another bowl beat the eggs and mix in the olive oil.

Use a large metal spoon to fold in the dry ingredients into the wet ones. Work gently but firmly and do not over mix. Divide the mixture between the muffin cases. Use the remainder of the dragon fruit to top the muffins. Bake in a preheated oven at 160C for 30 minutes until they are well risen and golden.

Brush with warm maple syrup, honey or agave as soon as you take them out of the oven.

Leave in the muffin tin for 10 minutes to slightly cool down and then place them on a wire rack to cool down completely. This prevents them from becoming soggy at the bottom.

You can find more of Lea's recipes on and follow her blog She cooks live on TVM2 every Monday,Tuesday and Friday.

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