A Lighter Way To Bake Mixed Berry and Cinnamon Muffins -Cooking The Books Jan 2014.

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These Mixed Berry and Cinnamon Muffins were perfect for a quick breakfast or as a snack with a cup of tea in the afternoon.


Friday 10th January 2014.

I’ve been on a diet for the previous week and so far so good.  Though I haven’t baked all week, I’m having baking withdrawal symptoms and I want to get my mixing bowl out.  At only 155 calories a muffin I was keen to try one with a cup of tea or for breakfast with my morning coffee. I already had a bag of frozen forest fruits lurking at the back of the freezer which I’d forgotten about and plenty of low fat natural yoghurt. So once I’d caught up on all my jobs and errands on my day off, I decided to get out the scales and put on my pinny. 

Here’s how these scrumptious muffins were made:

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I lined a 12 hole muffin tin with these pretty cases which feature various berries.


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In a bowl I weighed out wholemeal flour, baking powder, bicarbonate of soda and cinnamon.


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In another bowl I beat one egg and two egg whites together.


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After this I beat semi skimmed milk, low fat natural yoghurt, sunflower oil and maple syrup into the mixture.


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This was what the mixture looked like after whisking together.


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Then, the mixture was folded into the dry ingredients followed by the berries. These were put in straight from frozen.


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Here is the mixture all ready to be spooned into the cases.


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A few berries were reserved to sprinkle on the top of the muffins.


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The muffins were baked in the oven for about 20 minutes. They came out with a perfect dome on the top of them.


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Piled up on the plate ready to be scoffed!


As soon as the muffins came out of the oven my children had arrived home on the school bus.  They were hungry and asked for a muffin.  They both love blueberry muffins from the likes of Starbucks but I explained these were a slightly healthier version.  They, for a start are smaller and do not contain sugar.  The sweetness comes from maple syrup and the natural sugar in the berries.  I personally don’t like shop bought muffins but I loved these.  I ate one still warm with a cup of tea and it really helped the 4 o’clock munchies.  If I had had a “normal muffin” I bet I would have felt hungry again an hour later, these helped keep the blood sugar levels more stable.  I also had one for breakfast the following morning.  What I would say though is do try and eat them as fresh as you possibly can as my daughter ate one  a couple of days after and by then it was a bit dry!

Would I bake these again? Yes I would.

Happy Baking!

Love Sam xx

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