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
1/3 cup no fat Greek yogurt
12 tsp raspberry jam
- Preheat the oven to 200°C and line a muffin tin with liners
- Mix together the flours, sugar, salt, baking powder and freeze dried raspberries
- In a separate bowl whisk together the vegetable oil, eggs and yogurt
- Add the wet ingredients to the dry ingredients and mix until just combined
- 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
- 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.