No-one says a healthy lifestyle has to be a zero cake zone. There’s nothing wrong with an occasional treat. More importantly, this recipe is super simple. Muffins are much easier to get right than bigger cakes.
No-one is pretending these are sugar free, but they contain tasty fruit and are flavoured with lemon and vanilla. Use fresh raspberries in summer, frozen ones the rest of the year.
These make a great mid-afternoon office snack. And they won’t weigh you down for a later Hussle session.
An oven. A baking tin with 12 separate compartments. Two bowls to mix in. Paper muffin cases (use these to save oil as no tin greasing required). A fine sieve. A spatula and a skewer will make life easier.
250 grams wholewheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda (you need both to make the muffins rise properly)
2 eggs – ideally at room temperature
150g fresh or frozen raspberries
½ tsp lemon zest (or two tbsp lemon juice from a bottle if that is easier)
2tsp vanilla extract (find it in a bottle in the ‘baking ingredients’ aisle)
Small tub Greek yogurt (not the ‘fat-free’ type, too sugary)
150g runny honey
Now these sound good to keep in the freezer. I would just have to resist the temptation to top a few with custard and have as a pudding in this cold weather.
loving the honest approach here - it really annoys me when recipes are sold as 'sugar free' when stuffed with honey or maple syrup! I might give these a try.