Whilst
I am loving the way I feel on this 12 week challenge, my mind cannot help by
wander to past baking experiences. Just before I started this healthy eating
quest, I baked some truly delightful blueberry muffins. Whilst not technically
too bad for you (the recipe calls for no butter and a very small amount of
sugar) the vegetable oil and maple syrup are not currently allowed during the
challenge. As I dreamt about baking sweet treats today (Day 10), I decided that
if I could not consume them I could at least write about them. Not quite as
satisfying but it did make me feel like I had baked when I had not. Gwyneth
Paltrow’s cookbook gave me the idea of adding maple syrup to muffins, which
actually changes the entire taste.
INGREDIENTS
- 100ml maple syrup
- 100ml vegetable oil
- 125ml skim milk
- 225g blueberries, fresh or frozen (if frozen, thawed)
- 250g plain flour
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- a generous dash of vanilla essence
COOKING
1. Preheat oven to 190 degrees celsius fan-forced. Line a 12-hole muffin tin with circular paper cases.
2. Mix the maple syrup, oil, milk and vanilla essence together, then stir in the flour, baking powder and brown sugar. Gently fold in the blueberries until just combined.
3. Divide the batter between the 12 paper cases and bake in the oven for around 25-30 minutes or until the muffins are golden brown and cooked through (A good test for this is to place a skewer or blade of a knife into the middle of muffin; if it comes out clean the muffin is cooked).
Makes / 12 muffins
Preparation time / 15 minutes
Cooking time / 25-30 minutes
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