If you’re trying to eat a clean and healthy diet, muffins may be on your off-limits list. Doing your own baking lets you control sugar and add in healthy ingredients, like wheat germ, fresh berries, and grated carrots, etc.
Here is a low-fat breakfast muffin recipe which includes blueberries, cranberries, raisins, and apricots.
Ingredients:
- 225g plain flour
- 2 tsp baking powder
- 2 eggs (large preferably)
- 50g melted butter
- 175ml skimmed milk
- 100ml honey
- 140g fresh blueberries
- 85g dried cranberries
- 140g seedless raisins
- 140g dried apricot (chopped)
- 1 tsp grated orange zest
- 1 tsp ground cinnamon
Directions:
- Preheat the oven to about 200 C/ fan 180 C and very lightly butter a 12-hole muffin tray.
- Sift the flour and baking powder into a bowl.
- In another bowl, lightly beat the eggs, then whisk in the melted butter, milk and honey.
- Add this mix to the flour with the remaining ingredients.
- Combine all of them quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid).
- Bake them for about 20-25 minutes until well risen and slight golden on top.
- Take it out from the oven and leave it in the tray for a while. When it turns cool, remove them and have them or store in an airtight container for two days. This can be frozen for up to 1 month.
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