I know what you're thinking, the words healthy and muffin aren't usually put together. And if they are the result is usually tough and bitter and just generally an unpleasant experience. However, due to the whole summer aka wearing shorts and bikinis ALL THE TIME situation that has suddenly occurred I decided to try and find a solution to the fact that cakes aren't exactly low in calories.
It took a lot of googling, recipe book reading and consultations with my mum before I finally found a recipe that sounded like it could actually taste nice. And it was blueberry muffins, which is always a bonus because who doesn't love a good blueberry muffin?! Especially in summer, with a glass of lemonade and a really good book (even if it is 50 Shades of Grey -yes I'm talking to all you creeps that read it in public - just why?!)
So I set about to making BBC Good Foods Blueberry Muffins with 'virtually no saturated fat', making a few adjustments along the way.
Ingredients:
5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest of 1/2 lemon
2 tsp lemon juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana
1 well beaten egg
284ml pot buttermilk
250g fresh blueberries
splash of milk
Sprinkling of oats (optional)
Method:
1. Preheat oven to 200C/180C fan/gas mark 6. Sieve both flours and baking powder into bowl and mix with lemon zest. Reserving 1 tsp of the caster sugar, mix the rest into the flour with the muscovado sugar.
2. Mash the banana well and mix with the egg, buttermilk, milk and oil in a separate bowl.
3. Add blueberries to flour mix and using a large metal spoon stir in banana mix until just combined - don't overmix as this will make the muffins tough!
4. Spoon the mixture into each muffin case, should fill about 12. Make sure each case is very full and bake for 20-25 mins until risen and golden.
5. When they're done, leave for fifteen mins to cool in the tin. Mix the reserved caster sugar with the lemon juice and brush each hot muffin with the mixture using a pastry brush. Sprinkle with oats if you want to make them look nice :)
6. Move muffins onto a wire rack to cool completely and enjoy!
Rosaline is still having the time of her life in New York, you can read all about it here - I'm so jealous but so excited for her to get home so I can hear all about it!
Hope you're all having a lovely summer!
- Ellie x
It took a lot of googling, recipe book reading and consultations with my mum before I finally found a recipe that sounded like it could actually taste nice. And it was blueberry muffins, which is always a bonus because who doesn't love a good blueberry muffin?! Especially in summer, with a glass of lemonade and a really good book (even if it is 50 Shades of Grey -yes I'm talking to all you creeps that read it in public - just why?!)
So I set about to making BBC Good Foods Blueberry Muffins with 'virtually no saturated fat', making a few adjustments along the way.
Ingredients:
5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest of 1/2 lemon
2 tsp lemon juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana
1 well beaten egg
284ml pot buttermilk
250g fresh blueberries
splash of milk
Sprinkling of oats (optional)
Method:
1. Preheat oven to 200C/180C fan/gas mark 6. Sieve both flours and baking powder into bowl and mix with lemon zest. Reserving 1 tsp of the caster sugar, mix the rest into the flour with the muscovado sugar.
2. Mash the banana well and mix with the egg, buttermilk, milk and oil in a separate bowl.
3. Add blueberries to flour mix and using a large metal spoon stir in banana mix until just combined - don't overmix as this will make the muffins tough!
4. Spoon the mixture into each muffin case, should fill about 12. Make sure each case is very full and bake for 20-25 mins until risen and golden.
5. When they're done, leave for fifteen mins to cool in the tin. Mix the reserved caster sugar with the lemon juice and brush each hot muffin with the mixture using a pastry brush. Sprinkle with oats if you want to make them look nice :)
6. Move muffins onto a wire rack to cool completely and enjoy!
Rosaline is still having the time of her life in New York, you can read all about it here - I'm so jealous but so excited for her to get home so I can hear all about it!
Hope you're all having a lovely summer!
- Ellie x
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