Last week I missed out on posting, for basically no reason other than my frustration at my own inadequacy. I had baked these delicious healthy cupcakes with the same base as the 80Kcal cupcakes but then I faltered rather badly on the topping. Meringue - been there, done that. I tried a chocolate dip topping but it didn't look good. So then I tried a basic icing topping but again it was too boring and I ended up leaving some of the cupcakes totally bare. Well as irony would have it, the recipient of said cupcakes preferred the frosting free ones, which left me feeling a little bit.....why did I bother, I suck, inadequacy cloud..... you get the picture!
This week however I return and this time I am keeping things simple with delicious, healthy-ish autumnal muffins. They are deliciously spiced with cinnamon and nutmeg and bejeweled with plump sultanas. The muffin itself is made with whole-wheat and oats to make it healthy and wholesome. The over-all effect is not too sweet but hits all the right notes of a little treat when you wanna be good too. It would make a perfect breakfast muffin.
Spiced Whole-wheat Sultana and Oat Muffins
300g Wholewheat flour
20g Wheat germ
2 tsp Baking powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Nutmeg
150g Caster Sugar
2 Egg yolks
240ml Natural low fat yoghurt
120ml melted Butter
250ml strong Tea
20g Rolled Oats
25g Brown sugar
If you're planning this recipe in advance it's best to soak the sultanas overnight but if you don't have time just start soaking the sultanas before you take out any of your ingredients to get started.
In a separate bowl add your sugar, melted butter, yoghurt, egg yolks together and again whisk thoroughly. Now pour the dry ingredients onto the wet ingredients and mix with a wooden spoon only enough to combine. Then drain the tea away from the sultanas and cover the sultanas in a little more flour. Add the sultanas and again mix only until combined. Spoon into muffin tin and heat a frying pan on the hob. Toast the rolled oats. Once the oats are toasted pour them into a container with the brown sugar and pour this combination over the scooped muffins before baking.
Bake for 20-30mins and cool on a wire rack. Then enjoy being healthy and happy =)
At the start of the year I said that I would try to post more regularly and......yeah....that didn't happen =/ Finishing this doctorat...
Recently I have been given the challenge of putting fondant on a carrot cake. I thought; easy, right?! So I went to an expert and asked abou...
Some weekends you just need a treat, and other weekends (after two weeks of studying and stress) you need a special treat! A special tre...
This week we had the opportunity to go to a dinner and cocktail party and decided to try out a new cupcake recipe. There are a couple of cla...