BBC Morning Live's doctor praises a delicious 'superfood' muffin that helps prevent colds and flu.

Dr Punam Krishan, a regular guest on BBC Morning Live, alongside Dr. Claire Bailey Mosley, the wife of the late Michael Mosley, has shared a delicious recipe that is "guilt free" and will leave you satisfied. Speaking on BBC Morning Live, the pair showed how to make the recipe and why it's so good for our health.

While preparing blueberry and ginger muffins, Dr. Bailey shared: "These muffins contain no added sugar and boast a higher protein content compared to standard muffins. Additionally, they contain only a third of the typical sugar found in regular muffins."

When discussing ginger, she mentions that it brings a "touch of sweetness and is packed with fiber, which is beneficial for your microbiome." Throughout the episode, they opt for an alternative flour because of a nut allergy present on the set of the TV show.

She elaborates: "Typically, we incorporate ground almonds, which are amazing due to their high protein content and the additional wonderful nutrients they provide." She further mentions that these muffins are "low in sugar and rich in protein," which is great news because they "won't cause a spike in your blood sugar."

Elaborating on the health advantages, Dr. Punam remarked: "Incorporating blueberries and ginger into your diet offers incredible benefits. I absolutely adore ginger and find ways to include it in nearly every dish."

"They possess numerous anti-inflammatory and antioxidant benefits. In simpler terms, this means they are effective at alleviating inflammation. During this season, when joint and arthritis flare-ups are common and many people are battling colds and illnesses, these properties can help lower the chances of getting an infection."

"Ginger is excellent for your digestive health, making it a great remedy for stomach issues and nausea. Additionally, blueberries are packed with antioxidants, offering a significant boost to your immune system, so you can never have too many of them."

Dr. Clare Bailey Mosley's Blueberry and Ginger Muffins - Complete Recipe **Components:** - 200g fresh blueberries - 100g grated fresh ginger - 250g wholemeal flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 100g brown sugar or coconut sugar - 2 large eggs - 150ml milk (or a dairy-free alternative) - 75ml vegetable oil or melted coconut oil - 1 teaspoon vanilla extract **Instructions:** 1. **Preheat the Oven:** Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases or grease it with oil. 2. **Mix Dry Components:** In a large bowl, combine the wholemeal flour, baking powder, baking soda, salt, and brown sugar. Mix well to ensure even distribution. 3. **Prepare Wet Components:** In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined. 4. **Combine Mixtures:** Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. 5. **Add Blueberries and Ginger:** Gently fold in the fresh blueberries and grated ginger until evenly distributed throughout the batter. 6. **Fill Muffin Cases:** Spoon the batter into the prepared muffin tin, filling each case about 2/3 full. 7. **Bake:** Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. **Cool:** Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. 9. **Serve:** Enjoy your delicious blueberry and ginger muffins warm or at room temperature! **Storage:** Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. Enjoy your baking!

Components

• 50g butter, softened (or coconut oil, melted)
• 100g ground almonds
• 2 medium free-range eggs
• 3 balls of stem ginger in syrup, drained and finely chopped
• 2 tsp vanilla extract
• 1 tsp baking powder
• 150g blueberries

Approach

1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 12-hole muffin tin with 8 paper cases.
2. Tip all the ingredients, except the blueberries, into a medium bowl and add a pinch of salt. Blitz the mixture using a hand-held blender or electric whisk until just combined. Fold in the blueberries.
3. Divide the mixture between the paper cases and bake in the oven for 25 minutes until golden brown.
4. Serve immediately or store in the fridge for up to 3 days.