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
2 egg whites
200ml semi skimmed milk
100g low fat natural yogurt
50ml sunflower oil
4 tbsp maple syrup
200g frozen summer berry mix
- Preheat the oven to 200ºC, 180ºC fan and line a 12 hole muffin tin with liners
- Put the flour, baking powder, bicarbonate of soda and cinnamon in a bowl and mix
- Beat the egg and egg whites together and then add the milk, yogurt, oil and maple syrup and beat again until combined and smooth
- Add the wet ingredients to the dry ingredients and mix, it will be quite sloppy
- Gently fold in two thirds of the frozen berry mix
- Divide the mix between the liners and scatter the remaining berries over the top of the muffin mix and gently press them in
- 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
Photo by Greedy Betty. Discounted rates for food bloggers available. Details on http://greedybetty.com/about/