I’ll share what we’ve been up to someday soon, but for now let’s feed our bellies with goodness!
As I’ve already mentioned, my hereditary cholesterol is causing me issues and it’s likely to be be even worse after this next baby, so when baking I am trying to use only cholesterol-friendly ingredients.
This has been easier said than done and to be honest I am resenting it! However, my guardian angel Smitten Kitchen, recently posted a recipe that was screaming to be adapted for me. So that’s exactly what I did!
Fat free greek yoghurt has replaced buttermilk, and cholesterol lowering oatbran and spelt flour are also used.
These are absolutely suitable for breakfast, or snack time, and especially child-friendly given the minimal amount of sugar used.
They aren’t beautiful, but then very little of what I bake is (it’s not my highest priority), but they are wholesome and it makes me feel like I’m still allowed cake. Almost.
Oatbran and fruit muffins
makes approximately 10 using small cases
300ml fat free yoghurt, thinned with 15ml milk
1 large egg
80 ml oil (such as vegetable, safflower, sunflower or olive oil)
50 grams lightly packed dark brown sugar
1 teaspoon vanilla extract or zest of citrus fruit of your choice
90 grams oat bran
125 grams spelt flour (can substitute plain flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon table salt
several teaspoons sugar – for topping the muffins
3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
Heat oven to 200 degrees C and line tray with muffin cases.
Whisk yoghurt, milk, egg, oil, brown sugar and any vanilla or citrus zest you’d like to use in a small bowl. Whisk oatbran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined.
Spoon 1 tablespoons of batter into each prepared muffin cup. Add about 1 teaspoons fruit to each (dividing it evenly). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with about 1 teaspoon each.
Bake muffins for 16 to 18 minutes, until a toothpick inserted into the center of muffins comes out almost clean. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
The muffins keep for 3 days at room temperature, longer in the freezer.