Are you looking for a low fat and sugar muffin recipe?

Low fat and sugar muffin recipe

This recipe couldn’t be easier. Grated veg adds moisture and a little sweetness.

While we wouldn’t normally advocate cake for breakfast, in comparison to calorific pastries, these muffins are practically saintly. The low sugar content minimises the risk to you and your children’s teeth, starting the day as you mean to go on.

Low Fat And Sugar Muffin Recipe
Easily prepped and baked the day before, this is a delicious start to the day!

Best served with a side of relaxation, this recipe makes 12 muffins.

Ingredients:

40g grated courgette

40g grated carrot

70mls milk

30ml sunflower oil

2 free-range eggs, beaten together

150g plain flour

30g soft brown sugar

2 tsp baking powder

1 tablespoon cinnamon

Method

•Pre-heat your oven to 200c, and fill your muffin tray with 12 cases
•Stir the beaten eggs with the grated courgette and carrot, and add milk and sunflower oil.
•In a separate bowl mix together the dry ingredients (flour, sugar and baking powder)
•Combine both mixtures together and mix well until you have a batter
•Divide the mixture between the 12 cases, and bake in the oven for 15 – 20 minutes or until baked (Test with a skewer – it should come out clean when they are ready!)
•Remove your muffins from the tin, and set aside to cool

Check out other healthy eating breakfast recipes.

 

clairejustine

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Halloween Carrot Muffins

Preparation: 20mins
Cooking: 25mins

Makes 12

 

200g/7oz soft light brown sugar

200ml/7floz sunflower oil

2 medium eggs

200g/7oz plain flour

2.5ml/1/2 tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

pinch of salt

5ml/1 tsp ground cinnamon

200g/7oz carrots, peeled and grated

50g/2oz walnut pieces, chopped

5ml/1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted

25g/1oz unsalted butter

75g/3oz chilled full fat cream cheese

food colouring and writing icing

1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.

2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.

3. Divide the mixture between the paper cake cases. Bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.

4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions:

Un-iced these muffins freeze well. Once cold pack them into a freezer proof container or bag and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then ice as instructed.

Carrots Muffin Recipe

 

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My Random Musings
Musings Of A Tired Mummy

Spider Chocolate Cup Cakes can be decorated with liquorice legs, great for Halloween!

Makes 12 cakes

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Spider Chocolate Cupcakes Recipe

100g plain chocolate
4tbsp golden syrup
150g unsalted butter, softened
80ml double cream
150g caster sugar
100g milk chocolate
20g cocoa, sifted
100g plain chocolate
3 eggs, beaten
3 tbsp Rachel’s Greek Style Natural Bio Live Yogurt
125g self raising flour
1 ½tsp baking powder

Decoration 2 tbsp Rachel’s Greek Style Natural Bio Live Yogurt Chocolate sugar strands Smarties or similar sweets (for the eyes) Liquorice laces or Catherine wheels

Method

1.Pre-heat the oven 180°C, gas mark 4 and line a muffin tray with paper cases.
2.Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3.In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.
4.Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5.Meanwhile in a small bowl gently heat the icing ingredients, except the yogurt either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.
6.Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.

Nutritional information

PER SERVING: 388kcal, Protein 5.4g, Carbs 39.6g, Fat 22.6g, Sat Fat 13.3g, Fibre 1.9g, Sugar 30.8g, Salt 0.4g COST PER SERVING: £0.25p

Spider Chocolate Cupcake Recipe

My Random Musings

This easy Halloween Jelly is great fun to make and kids love to decorate their own – the spookier the better!

Halloween Jelly Recipe

 

Halloween jelly recipe

Ready in: 4 – 6 hours or overnight

Serves: 4

Halloween jelly ingredients:

4 leaves of gelatine

8 tbsps bottlegreen Cox’s Apple and Plum Cordial

2 clementines

Selection of jelly sweets, i.e., wriggly worms, false teeth and snakes

Halloween jelly method

· Place the gelatine in a bowl, add 3tbsps water, leave to soak for 10 mins.

· Peel the clementines, removing any pith and seeds, segment.

· Place the bottlegreen cox’s apple and plum cordial into a large measuring jug, add the softened gelatine, pour on 500ml boiling water, stir until dissolved, cool.

· Divide between 4 serving dishes; add the clementine segments, leave to set in the fridge for approx 4-6 hours or overnight. Decorate with the sweets.

Cook’s tip: To stop the clementine segments floating to the top wait until the jelly has set a little then press them in.

 

Linked with https://www.clairejustineoxox.com/2018/10/goose-fair-goose-fowl.html

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My Random Musings

The Ultimate chocolate brownies recipe.

Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter.

Chccolate Brownie Recipe

This chocolate brownies recipe makes 12

115g / 4oz best 70% cocoa chocolate

80ml/ 5 ½ tbsp extra virgin olive oil

70g/ 2 ½ oz self raising flour

1 level tsp baking powder

Pinch of salt

3 medium eggs

150g / 5 ½ oz caster sugar

1 tsp vanilla extract

Icing sugar for sprinkling (optional)

Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts. Alternatively melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.

Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 8in / 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.

Bake in a pre-heated oven, Gas 5 / 375F / 180C for 20 – 22 minutes. Test with the point of a thin sharp knife – which should come out just clean, but slightly moist. Cool then cut into squares. Serve sprinkled with sifted icing sugar.

Will you try this chocolate brownies recipe?

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