Tag Archives: strawberry

Oatbran fruit muffins – low cholesterol

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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.

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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.

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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.

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Oatbran and fruit muffins
makes approximately 10 using small cases

Ingredients

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)

Method

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.

Enjoy!

Bake

xoxo

Favourite posts this week

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:: We love pancakes in this house. Plenty of inspiration (and probably too much sugar?) here.

:: These (stunning!) photos make me want to find a field and go running!

:: Making pie more beautiful – number 12 is my favourite.

:: From pie to tart, this one looks deeeelish. This one too! (and from a lovely blogger I met last weekend :))

:: Peaches and nectarines remind me of living in France, were we really there a year ago?

:: My sister-in-law has thousands of gooseberries in her garden. I’ve suggested making this curd.

:: For those of you (crazy people!) who can survive without breakfast. *warning: explicit recipe*

Wishing you a very happy weekend!

Bake

xoxo

Favourite posts this week

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:: It’s that time of year – How to prepare and cook artichokes

:: I’ve never had a butter tart, but this might be the one to start with

:: Fresh garlic and what to do with it. Love, love, love the use of the membranes. So clever!

:: Beautiful photos and a delicious sounding strawberry jam

:: We are absolutely going to try Joy’s white chocolate rose cake

Wishing you all a happy, healthy weekend!

Bake

xoxo

Favourite posts this week

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:: Recommend listening to this reunion interview with the pioneers of the Centre for Alternative Technology. Truly inspirational people, and what a fun time they made the 70s sound!

:: I’m also a huge fan of making not buying and will try this lemon curd someday soon. Maybe with some scones and clotted cream :)

:: Love this list of “unbelievable places”, even more justification for Japan being our dream destination.

:: What people eat in one week around the world. Not sure what to say about this.

:: Roasted strawberry salad sounds interesting. WARNING: EXPLICIT RECIPE.

:: Feta and mint croquettes, toddler friendly food!

:: Coffee: a brief history

:: Stunning Spring Follies from Mimi – I’d eat it all, pleeeeease.

:: Top 10 most annoying things at dinner parties. Do you agree?

:: A long (but worth it!) article on clothing and where it comes from, especially topical after the recent tragedy in Bangladesh.

:: Really enjoying this Spilled Milk series

We won’t have internet access until Tuesday at the earliest but I promise (myself!) that I’ll make more blog effort SOON.

Bake

xoxo