Category Archives: Muffins

Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Rhubarb is such a uniquely delicious fruit. I really like its slightly tart flavour and the beautiful colour it can bring to a dish. 

Inspiration behind Rhubarb Crumble Muffins

The inspiration for these muffins came from someone at work. They were talking about how they’d bought a blueberry muffin with a crumbly topping and how delicious it was. I did promise to try and recreate this recipe for her, and I will. But first it gave me the idea to make these Rhubarb Crumble Muffins. 

Why roast the rhubarb?

Roasting rhubarb is a great way of using it in baking. You wouldn’t add raw rhubarb to a cake so roasting rhubarb allows you to do this. It also allows you to extract the excess juice that would make a cake soggy. 

I decided to add the roasted rhubarb to the top of the muffins instead of mixing it through the batter. If you wanted to, you could ripple it through the muffin mix. My only reason not to do this was I didn’t want it’s flavour to be lost. By adding it to the top of the muffin and then adding the crumble on top, you also don’t loose the lovely pink colour. 

When is rhubarb in season?

In the UK, the rhubarb season is between April and June. Although this isn’t a particularly long season, it grows so well you may find yourself with more than you can use! My parents grow rhubarb at their allotment and Mr Curly’s Nan grows it too. This means that every year without fail I get given so much rhubarb. 

What to do with excess rhubarb 

If you find yourself with more rhubarb than you can use, I recommend freezing it. I get given so much rhubarb each year I can’t constantly be making crumbles and cakes. Instead I wash it and trim it into similar sized pieces and freeze it. I’ve done this for a number of years now and it always turns out great. You also don’t need to defrost it if you’re maybe a crumble as it can defrost as it heats in the pan. 

    

5 from 16 votes
Print

Rhubarb Crumble Muffins

Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert. 

Course Muffin
Cuisine British
Keyword Muffins, Rhubarb Crumble
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 299 kcal
Author Curly

Ingredients

For the roasted rhubarb

  • 400 g rhubarb
  • 50 g caster sugar

For the muffins

  • 350 g plain flour
  • 3 tsp baking powder
  • 150 g caster sugar
  • 320 g non fat yogurt
  • 60 ml sunflower oil
  • 1 egg

For the crumble topping

  • 70 g self raising flour
  • 45 g margarine
  • 25 g light brown sugar

Instructions

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes

  4. Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on 

  5. Line a muffin tin with paper liners 

  6. Add the flour, baking powder and caster sugar to a large bowl 

  7. In a jug, whisk together the yogurt, vegetable oil and egg 

  8. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side 

  9. In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers 

  10. Divide the muffin mixture evenly between the 12 muffin cases 

  11. Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin

  12. Sprinkle the crumble mixture evenly on top of each muffin 

  13. Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Rhubarb Crumble Muffins
Amount Per Serving
Calories 299 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 14mg 5%
Sodium 65mg 3%
Potassium 332mg 9%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 21g
Protein 6g 12%
Vitamin A 3.8%
Vitamin C 3.5%
Calcium 14.6%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

 
 
Cook Blog Share
 

Chocolate & Banana Muffins

Rich, chocolaty muffins packed with chocolate chips and drizzled with even more chocolate. Don’t be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier! 

I am a huge fan of using bananas in baking. I have previously mentioned numerous times that I always seem to have a blackening banana or two lurking in the kitchen. This used to be just because these poor neglected bananas hadn’t been eaten. However now, I do tend to deliberately leave bananas to blacken because I know how tasty they are in baking!

 I have a number of banana recipes on my blog. I started with my Banana Bread which evolved into my Peanut Butter & Chocolate Banana Bread. This then led to my Banana & Peanut Butter Muffins. I thought I was lacking a full on chocolate version, as chocolate goes so well with bananas in my opinion. Which is where these Chocolate & Banana Muffins came along!

You don’t need anything fancy for these muffins. They don’t take very long to make and definitely don’t take too much effort to make. They would be a great, quick breakfast for during the busy week; or a lovely lunchbox of after school snack for children. 

 The chocolate drizzle over these Chocolate & Banana Muffins isn’t essential at all, but it does take them to another level. You cant get much easier than this drizzle either! If you did want to freeze the muffins, I would either leave off the drizzle, or fully let it set before wrapping them up and admitting to yourself that you know the drizzle may not remain completely intact! 

5 from 14 votes
Print

Chocolate & Banana Muffins

Rich, chocolaty muffins packed with chocolate chips and drizzled with even more chocolate. Don't be fooled though, the banana shines through making these Chocolate & Banana Muffins even tastier! 

Course Snack, Muffin
Cuisine British, International
Keyword Blueberry Muffins, Chocolate, Banana
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 246 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 50 g dark brown sugar
  • 2 eggs
  • 200 g plain flour
  • 50 g cocoa powder
  • 2 tsp baking powder
  • pinch of salt
  • 250 g bananas (mashed)
  • 3 tbsp semi skimmed milk

To finish

  • 50 g milk chocolate
  • ¼ tsp vegetable oil

Instructions

  1. Preheat the oven to 160ºC (fan assisted 180ºC non fan). Add 12 muffin liners to a muffin tin and set aside 

  2. Beat the margarine and sugar together for at least 5 minutes until pale and fluffy

  3. Add the eggs and mix again

  4. Add the flour, cocoa powder, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite

  5. Mash the bananas roughly with a fork and add them to the mix along with the chocolate chips and milk. Mix until combined

  6. Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean

  7. Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack

  8. Once cooled, melt the chocolate in the microwave. I do this by melting the chocolate for short bursts of time and stirring in between each burst

  9. Add as much of the oil as you need to create a drizzling texture. Drizzle the chocolate over the top of each muffin

Recipe Notes

Dark, black bananas work best for this recipe. 

Nutritional information is given as a guide only. 

Nutrition Facts
Chocolate & Banana Muffins
Amount Per Serving
Calories 246 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 116mg 5%
Potassium 288mg 8%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 17g
Protein 4g 8%
Vitamin A 8.5%
Vitamin C 2.2%
Calcium 6.8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share
 
“Baking

Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They’re also super quick and easy to make as well as freezing really well.   My sister Ally has recently given birth to my incredibly gorgeous nephew Harrison. As he is her first child, I realised it was all going to be very new for her and food might not be her number one priority. I knew she had been stocking up her freezer with some of my slow cooker meals such as my Slow Cooker Fiesta Chicken and Slow Cooker Chicken & Chorizo Stew; so I thought some quick snacks would be ideal. 

I instantly thought of muffins as they freeze really well and don’t take very long to defrost. Therefore she didn’t need to think too far in advance before having a tasty snack.     The combination of the cheese and mango chutney was specifically for Ally as she is partial to a cheese and mango chutney sandwich. This isn’t a combination I have tried myself but I though I’d give it a go in muffin form! The Nigella seeds were a last minute addition and I am so pleased I added them because they really make these Cheese & Mango Chutney Muffins extra tasty. 

New recipes do not always go without a hitch. The first batch I made of these I decided to leave in the oven and go for a shower – definitely a mistake! I’d put them on the top shelf of the oven at a higher temperature so they came out looking quite a bit darker than I would ideally have liked. 

Although I was annoyed at myself, it did give me the opportunity to taste test them before I made another batch. The muffins did look quite dark, but the top was nice a crisp which was actually very tasty! I did decide to make a few tweaks to the cooking of them but I was very pleased with the taste of them. 

Even with the sweetness of the mango chutney, these are still very much savoury muffins. The Nigella seeds also provide a savoury note which emphasises the subtle Indian flavours along with the mango chutney. 

5 from 6 votes
Print

Cheese & Mango Chutney Muffins

These Cheese & Mango Chutney Muffins are deliciously light, fluffy and packed with flavour. They're also super quick and easy to make as well as freezing really well. 

Course Snack
Cuisine Indian, British
Keyword Muffins, Cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9
Calories 242 kcal
Author Curly

Ingredients

  • 175 g plain flour
  • 2 tsp baking powder
  • 2 tsp caster sugar
  • ½  tsp sea salt
  • ½  tbsp Nigella seeds
  • 130 g cheddar cheese
  • 60 ml vegetable oil
  • 90 ml semi-skimmed milk
  • 1 egg
  • 100 g mango chutney

For the top

  • 20 g cheddar cheese
  • sprinkle Nigella seeds

Instructions

  1. Preheat the oven to 170ºC (fan assisted 190ºC non fan). Add 9 muffin liners to a muffin tin and set aside 

  2. Add the flour, baking powder, sugar, salt and Nigella seeds together in a large bowl and mix. Add the cheese and mix again 

  3. In a large jug, whisk together the oil, milk, egg and mango chutney 

  4. Pour the wet ingredients into the dry ingredients and stir just until all of the flour is mixed in - do not over mix. 

  5. Divide The mix between the 9 muffin cases and top each muffin with the extra cheese and a sprinkle of Nigella seeds. Bake in the middle shelf of the oven for 20-22 minutes.

  6. Allow to cool in the tin for a couple of minutes before allowing to cool completely on a wire rack 

Recipe Notes

If your muffins get slightly darker, don't panic they will still taste good!

If you want to freeze them, wrap them individually in cling film and put them in a large freezer bag. You then can take one muffin out of the freezer and it will defrost in approx 1-2 hours. 

Nutrition Facts
Cheese & Mango Chutney Muffins
Amount Per Serving
Calories 242 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 36mg 12%
Sodium 249mg 10%
Potassium 176mg 5%
Total Carbohydrates 24g 8%
Sugars 6g
Protein 7g 14%
Vitamin A 4.1%
Vitamin C 1.2%
Calcium 18.8%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for laterLinking to

Cook Blog Share
 

Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 

Blueberry muffins have been one of my favourite muffins for years. The blueberries add a lovely sweetness to the deliciously soft and fluffy muffins. When my Coeliac friend Zoe came to stay, I had the perfect excuse to try out some Gluten Free Blueberry Muffins.

When I make any gluten free recipe, I always like Zoe to taste it and give her opinion. She has far more experience with gluten free food than I will ever have, so I really value her option. When she gives me the thumbs up, I know a recipe must be good because she has unfortunately had a few less then great bakes!

The Gluten Free Blueberry Muffins didn’t just have to be suitable for people on a gluten free diet; they had to be tasty enough for everyone. Just because recipes are gluten free, they shouldn’t taste like they are lacking something. 

As with other gluten free bakes, these Gluten Free Blueberry Muffins tend to become drier more quickly than those using standard flour. Therefore I would recommend either eating all of the muffins in a couple of days (go on, try it!) or freezing some on the day you baked them. Muffins freeze really well and it means you then have tasty muffins at your fingertips. 

 

5 from 5 votes
Print

Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not. 
Course Snack
Cuisine British
Keyword Gluten Free, Blueberry Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 124 kcal
Author Curly

Ingredients

  • 340 g gluten free plain flour
  • ½ tsp xanthan gum
  • 3 tsp baking powder
  • 160 g caster sugar
  • 150 g blueberries frozen or fresh
  • 320 g non fat plain yogurt
  • 60 ml sunflower oil
  • 1 egg

Top with a couple of extra blueberries on each muffin

Instructions

  1. Preheat the oven to 180°C (fan assisted or 200°C non fan) and line a muffin tin with paper liners

  2. Add the flour, xanthan gum, baking powder and caster sugar to a large bowl and mix before adding the blueberries. Gently mix the blueberries with the rest of the ingredients 

  3. In a jug, whisk together the yogurt, vegetable oil and egg 

  4. Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix

  5. Divide the mix between the 12 muffin cases and bake in the oven for 15 - 20 minutes. Test the muffins after 15 minutes by inserting a cocktail stick, if it doesn't come out clean, put them back in for a few minutes 

Nutrition Facts
Gluten Free Blueberry Muffins
Amount Per Serving
Calories 124 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 14mg 5%
Sodium 30mg 1%
Potassium 208mg 6%
Total Carbohydrates 17g 6%
Sugars 16g
Protein 2g 4%
Vitamin A 0.5%
Vitamin C 1.8%
Calcium 10.9%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Only Crumbs Remain
Cook Blog Share

Banana & Peanut Butter Muffins

These Banana & Peanut Butter Muffins are light and fluffy with the delicious combination of peanut butter and bananas. Great for breakfast on the go! 

  
Who doesn’t have a few old bananas lurking around? As I have mentioned before in my Peanut Butter & Chocolate Banana Bread post, I certainly always seem to. This is why I wanted to come up with another way to use up those pesky old bananas. 

Banana Bread is lovely, but sometimes you don’t have an hour to leave something in the oven for. These Banana & Peanut Butter Muffins take half the time but are still just as fluffy and tasty! As they are muffins, they are more easily portable which makes them perfect for breakfast on the go. 

I have added some wholemeal flour to these muffins which is slightly more coarse than ordinary plain flour. I think this works well in the muffins along with the crunch of the peanut butter. It is also a healthier type of flour which makes me feel like I’m not being as naughty as I stuff muffins into my mouth! Wholemeal flour does tend to provide a drier texture which is why I have used a mix. Feel free to just use plain flour if you would prefer. 

Another advantage of these Banana & Peanut Butter Muffins are that they freeze really well. This recipe makes 12 muffins and unless you’re making them for a lot of people, you may not eat them quickly enough before they start going past their best. This is why I like to freeze the muffins by individually wrapping them in cling film and then putting them all in a large freezer bag. You can then take one out and defrost it overnight or even in a couple of hours and you have a tasty moist muffin ready to eat. 

You do need a large muffin liner for these and not one of the smaller cupcake liners. Muffins are meant to be large and proud so don’t worry about filing the muffin liners to the top. 

 Makes 12

125g margarine
100g light brown sugar
50g dark brown sugar
2 eggs
150g plain flour
100g wholemeal flour
2 tsp baking powder
Pinch of salt
250g bananas, mashed
130g crunchy peanut butter
2 tbsp milk 

  1. Preheat the oven to 160ºC (fan assisted or 180ºC non fan) and add muffin liners to a muffin tin
  2. Beat the margarine and sugar together for at least 5 minutes until pale and fluffy

  1. Add the eggs and mix again
  2. Add the flours, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite

  1. Mash the bananas roughly with a fork and add them to the mix along with the peanut butter and milk. Mix until combined

  1. Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean and the muffins are light brown

  1. Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack
CookBlogShare
Link up your recipe of the week
Only Crumbs Remain
Casa Costello

Chorizo, Red Pepper & Cheese Muffins

Super tasty muffins studded with chorizo and red pepper with a lovely chile warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

I love a savoury muffin. For some reason savoury baking seems less naughty than sweet baking to me. I know this clearly is all in my head, but I think it is because the ingredients are more widely used so they’re seen as less of treat than things like chocolate. 

My parent’s have a villa in Fuerteventura and I am very lucky that they bring me back some delicious Spanish meats and spices. Chorizo is a firm favourite that they bring back and can be used in so many dishes. When cooking, I use the rings of  dry cured chorizo which you just peel before using. They can be eaten as they are, or cooked – make sure you check it is the dry cured type and not the uncooked sausages if you want to eat without cooking! These rings are readily available in all supermarkets and you can usually get a normal one and a spicy one; so use whichever you prefer. 

I am a little bit obsessed with chile at the moment and thought it would bring out the flavours in the chorizo. I love the warmth it can bring to a recipe without having to blow your head off. If you aren’t the biggest fan of chile, you can either leave it out completely, or add a pinch. I chose ancho chile because it is a mildly spiced chile compared to others so should be suitable for most people. Having said that, if you do like your food a little spicy, feel free to add more! If you can’t find ancho chile, you can just use the chile powders that you can buy in any supermarket. 

It may be tempting to eat these as soon as they have cooled enough for you to eat them, but I personally prefer them when they have cooled completely. Once they have cooled, I think you can taste the flavours better than when they are still warm. I really like how the oils from the chorizo stain the muffins making them a lovely colour. 

These muffins are really quick and easy to make and one of my favourite things about making them is you do not need to use a mixer. I do love my mixer and it makes baking so many things far easier, but sometimes you just want to bake something with minimum effort and washing up. These muffins are definitely one of those bakes! The less effort you put into mixing them, the lighter and fluffier your muffins will turn out. If you were to use a mixer you would definitely run the risk of over mixing them which could make them tough. 

These really can only be kept for 2 – 3 days to eat them at their best. After this they do become a little drier. I’ve found that freezing them once they have cooled completely is a great way of keeping them fresh for longer. I just take them out of the freezer the night before I want them and they are defrosted and ready to eat the next morning.

Makes 12 muffins

100g chorizo, diced
100g red pepper, diced
175g plain flour
¼ tsp mustard powder
¼ tsp ancho chile powder 
2 tsp baking powder
2 tsp caster sugar
½ tsp salt
pinch of pepper
pinch of cayenne pepper
150g cheddar cheese, grated
80ml semi-skimmed milk
60ml sunflower or vegetable oil
1 egg

  1. Add the diced chorizo and red pepper to a pan over a medium heat and cook for around 10 minutes until the pepper has softened. Stir every so often to stop the chorizo getting too brown

  1. Preheat the oven to 180ºC  and line a muffin tin with 12 cases 
  2. Mix the flour, baking powder, sugar, mustard powder, cayenne pepper, chile powder, salt and pepper in a bowl. Stir in 120g of the grated cheese
  3. In another bowl, beat the egg, milk and oil 
  4. Mix the wet ingredients with the dry ingredients along with the peppers and chorizo. Only mix until everything is just combined – don’t overwork it 

  1. Divide the mix between the muffin cases and scatter each with the remaining 30g of cheese

  1. Bake in the oven for 18 minutes 
  2. Allow to cool slightly in the tin before allowing to cool completely on a wire rack 

Linking up to 

Hijacked By Twins
 
 

Banana & Honey Muffins

2015-02-24 19.09.03

I always seem to have a few bananas that get forgotten about and end up getting a bit too ripe to eat. This is why I’m keen to find recipes to use them up! In my quest to find tasty, healthy muffins I looked in Lorraine Pascale’s A Lighter Way To Bake and came across her recipe for Banana and Honey Muffins. They were perfect as they were a healthy muffin that would use up my overripe bananas.

Out of all of the healthy muffins I have made, these are definitely the most moist as well being one of the lowest in calories. The bananas add the extra moistness without adding any unnecessary calories. Rien isn’t usually tempted by my healthy muffins, but he loved these. You really can’t tell that these muffins only have 176 calories each! Another great thing is that the mix makes twelve really big muffins! These are definitely one of my favourite muffins so far.

The recipe called for four bananas – one to go on the top. I only had three which is why mine don’t have the pretty decoration on top.

As with all of the muffins I make, they are perfect to freeze and then leave out to defrost overnight to make a great breakfast.

Makes 12 muffins
300g wholewheat flour 

1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
2 egg whites
200ml semi-skimmed milk
100g low-fat natural yogurt
50ml sunflower oil
2 tbsp honey 
1 tsp vanilla extract
4 overripe bananas

  1. Preheat the oven to 200ºC (180ºC fan). Line a muffin tin with paper muffin cases
  2. Mix the flour, baking powder and bicarbonate of soda together in a large bowl. Beat the egg and egg white briefly in a jug and then beat in the milk, yogurt, oil, honey and vanilla extract until smooth and completely combined
  3. Mix the wet ingredients into the dry with as few stirs as possible until you get a wet, sloppy mixture

2015-02-23 19.31.49

  1. Roughly mash 3 bananas and gently fold them into the mixture

2015-02-23 19.32.49

  1. Divide the mixture into the paper cases. Peel and cut the remaining banana into 12 slices roughly ½cm thick and place one slice on top  of each of the muffins

2015-02-23 19.36.12

  1. Bake them in the oven for 20 minutes or until a skewer comes out clean

2015-02-23 20.00.50

  1. Leave to cool in the tin for a few minutes before leaving to cool completely on a wire rack

Mixed Berry & Cinnamon Muffins

Whole berry muffin 2

Photo by Greedy Betty

I hope you all had a fantastic Christmas and New Year celebrating with your family and friends and eating lots of delicious food. Like a lot of people, I don’t set New Year’s resolutions but have things I would like to achieve. This year, like last year, my aim is to become healthier. For the first six months I did really well last year and was pleased with my progress, but after a lovely holiday to Mexico, I really struggled to get back into the right frame of mind. So after realising I can do it, my aim this year is to go further and maintain a healthy lifestyle. I do believe in treating yourself every so often though so there will still be recipes for when only naughty food will do!

This is a great first recipe for 2015. It is another in my search for a tasty but healthy muffin. I came across this recipe in Lorraine Pascale’s ‘A Lighter Way to Bake’. My Mum bought me the book for my birthday and up until then I hadn’t heard of Lorraine. In the book she takes popular recipes that she has tweaked and made healthier. One thing I really like is that is not only shows you how many calories are in a serving, but it also states how many calories you would typically find in the usual recipe. I find this interesting because if I’m being good, I like to know just how good I’m being!

This recipe has a fantastically low 155 calories per muffin but you can tell it is a healthy muffin. Due to the lack of sugar and the only sweetness coming from the maple syrup, the muffins weren’t as sweet as I would usually want a muffin to be.  Not only are they low in calories, they also use wholemeal flour which is a plus! I did enjoy them and I will make them again – especially as they are so healthy.

The very talented Greedy Betty took the photos of the finished muffins which she also made. As a food blogger, how good the photographs are really affects how appealing your recipe is. Having a talented photographer to take great photos is a great help and is a service Greedy Betty provides (more details at the bottom).

For the muffins
300g wholewheat plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
1 egg
2 egg whites
200ml semi skimmed milk
100g low fat natural yogurt
50ml sunflower oil
4 tbsp maple syrup
200g frozen summer berry mix

  1. Preheat the oven to 200ºC, 180ºC fan and line a 12 hole muffin tin with liners
  2. Put the flour, baking powder, bicarbonate of soda and cinnamon in a bowl and mix
  3. Beat the egg and egg whites together and then add the milk, yogurt, oil and maple syrup and beat again until combined and smooth
  4. Add the wet ingredients to the dry ingredients and mix, it will be quite sloppy
  5. Gently fold in two thirds of the frozen berry mix

2014-12-07 14.53.27

  1. Divide the mix between the liners and scatter the remaining berries over the top of the muffin mix and gently press them in

2014-12-07 15.00.07

  1. Bake for 20 minutes or until a cocktail stick comes out clean. Allow to cool in the tin briefly before allowing to cool completely on a wire rack

Whole berry muffin 1

Photo by Greedy Betty.  Discounted rates for food bloggers available. Details on  http://greedybetty.com/about/

Raspberry Jam Muffins

2014-10-12 20.38.39

This is another attempt at a healthy muffin for breakfast. After the Nutella muffins, I thought I would try a spoonful of jam instead. You can use any jam you like, but make sure it is a good quality one as it does make a difference. To enhance the raspberry taste further, I added some freeze dried raspberries to the mixture and then to try and make it healthier I used half plain flour and half wholemeal flour. I didn’t use just wholemeal flour because it can change the texture and make it a little dryer and the aim is to make muffins that are healthy but also tasty.

I was very pleased with how these muffins turned out. The jam works really well because it provides a lovely moistness to the muffin. I was most impressed with how few calories there were in each muffin – just over 150! This was a massive improvement on the Nutella muffins and are equally as tasty.

1 cup plain flour
1 cup wholemeal flour
1 cup caster sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/3 cup no fat Greek yogurt
12 tsp raspberry jam

  1. Preheat the oven to 200°C and line a muffin tin with liners
  2. Mix together the flours, sugar, salt, baking powder and freeze dried raspberries
  3. In a separate bowl whisk together the vegetable oil, eggs and yogurt
  4. Add the wet ingredients to the dry ingredients and mix until just combined

2014-10-12 16.18.33

  1. Fill the cases half way with mix and then add a level teaspoon of jam into the middle of each muffin. Cover the jam with the remaining muffin mix

2014-10-12 16.27.54

  1. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

These are another really simple and quick recipe. They also freeze really well so you can get them out the night before and they’ll be defrosted ready for your breakfast.

Nutella Stuffed Muffins

Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast. 
2014-09-08 20.21.30

I LOVE Nutella. I think it is possibly one of the greatest things ever invented. I’m not one of those people you see in the advert that likes to eat Nutella on toast for breakfast, no way. My favourite way to eat Nutella without a doubt is with a spoon straight from the jar. This is why it is very dangerous for me to have Nutella in the house because it sits in the cupboard tempting me.

My lovely friend Millie, bought me the cutest heart shaped spoon which she had engraved with ‘Nutella spoon’ because she knows how much I love it. I now have to use that spoon every time I have Nutella and it makes me think of Millie.

As I have mentioned before, I like to have a muffin for breakfast and am trying to find healthier recipes for muffins. When I was thinking of different flavoured muffins, Nutella popped into my head. Now I know what you’re thinking – Nutella is not healthy. I’m not trying to claim it is, but by using yogurt in the recipe it reduces some of the fat and you only need a teaspoon full of Nutella. Depending on how generous you are with the Nutella will change how many calories are in the muffins, but if you use a level teaspoon the muffins are roughly 270 calories. In my quest to find a tasty, healthy muffin I know 270 calories is still not great, but it is less than the blueberry muffins I made so it is a start!

The muffins were lovely and fluffy with amazing Nutella goodness. I freeze them and the night before I want one, take it out and leave it on the side to defrost. This does mean they aren’t as fluffy as when they were first baked but I don’t want to eat 12 muffins in one sitting!

Depending on how big you make them, this mix will make between 12 and 14 muffins.2014-09-08 20.22.19

2 cups plain flour
1 cup caster sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/3 cup no fat Greek yogurt
12-14 tsp Nutella

  1. Preheat the oven to 200°C and line a muffin tin with liners
  2. Mix together the flour, sugar, salt and baking powder
  3. In a separate bowl whisk together the vegetable oil, eggs and yogurt
  4. Add the wet ingredients to the dry ingredients and mix until just combined

2014-09-08 19.20.16

  1. Fill the cases half way with mix and then add a level teaspoon of Nutella into the middle of each muffin. Cover the Nutella with the remaining muffin mix

2014-09-08 19.29.53

2014-09-08 19.29.58

  1. Bake in the oven for 20 minutes or until a cocktail stick comes out clean