I too thought that was a bit of an oxy-moron! But the other day I was looking for some reasonably low calorie things to bake. I found a good recipe for some fruity breakfast muffins that have gone down a treat with the hubs, so thought I would share…
225g plain flour
2 tsp baking powder
2 large eggs
50g butter, melted
175ml skimmed milk
100ml clear honey
140g fresh blueberries
85g dried cranberries
140g seedless raisins
140g dried apricots, chopped
1 tsp grated orange zest
1 tsp ground cinnamon
~ Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin.
~ Sift the flour and baking powder into a bowl.
~ In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients.
~ Combine quickly without overworking (it’s fine if there are some lumps left – you want it gloopy rather than fluid).
~ Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
~ Leave in the tin for a few minutes before taking out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Values: Per muffin
243 kcalories, protein 5.0g, carbohydrate 41.0g, fat 8.0 g, saturated fat 3.0g, fibre 2.0g, sugar 6.0g, salt 0.59 g