Archive for Muffins

Apple Sauce Muffins

This recipe comes from The Healthy Kitchen written by Dr Andrew Weil and Rosie Daly. While it calls for sugar, they are nevertheless healthy with the addition of wholemeal flour and oat bran and the end result are nice light and moist muffins. I have made them both with and without the addition of the jam – try both and see what you think.

Ingredients

Makes 12 muffins

  • 1 1/2 cups wholemeal flour
  • 1 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon each ground cinnamon and allspice
  • 1 egg
  • 1/2 cup brown sugar
  • 1/2 cup chopped dates
  • 1 1/4 cups fresh or ready-made apple sauce
  • 1/4 cup good quality raspberry or any all fruit jam

Method

  • Preheat oven to 180C
  • Mix the dry ingredients in a large bowl.
  • Make a well in the centre and add the egg, brown sugar and dates
  • Gradually stir in the apple sauce and mix thoroughly.
  • Spoon half the mixture into muffin tin, then drop 1 teaspoon of jam on top of each one. Drop the rest of the batter on top of the jam. The jam falls into the batter when it bakes.
  • Bake for 25-30 mins.
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Healthy carrot and orange muffins

I made these this morning with no added sugar as an experiment. They are very quick and easy to prepare. The addition of wholemeal flour makes these muffins a little dense, so they are more like scones than light muffins. You can subsitute plain flour instead if you prefer. I also added a handful of raisins for sweetness. All that aside, they taste good and are healthier for you. I am enjoying one right now with an afternoon cup of tea.  

Ingredients

  • 75g butter, melted
  • 2 oranges, juiced and zested (use unwaxed if you are zesting)
  • 1 egg, beaten
  • 100g carrots , peeled and grated
  • 300g plain or wholemeal flour
  • 2 tsp baking powder
  • 100g caster sugar (if you can’t resist the sugar fix)
  • ½ tsp cinnamon
  • handful of raisins (optional)
  • Method

    Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients, but don’t overmix – it’s better if it’s a bit lumpy.

    Spoon into the muffin tin and bake for 20-25 minutes until risen.

    (This recipe adapted from BBC GoodFood)

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