Tuesday, August 2, 2011

Sugar-free american fruit muffins

Healthy cake. Which actually tastes good. Bring it on!

After OD'ing on sugar last night and with multiple half eaten over ripe bananas scattered around the house courtesy of my children, these were just the ticket for a family breakfast. Adapted from Beth Hensperger's Bread for Breakfast

Preheat oven to 170C. Oil 12 cup muffin tin.
2 cups wholemeal plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 mashed bananas
juice of 1 orange
1 tsp vanilla extract
2 large eggs 
1 cup buttermilk
1/2 cup sunflower/ canola oil

1/2 cup chopped pecans or 1 cup fresh blueberries - or a combination of both.

Combine dry ingredients with a balloon whisk. Combine wet ingredients with the whisk. Fold the wet into the dry ingredients. Add nuts or blueberries and fold gently in. Do not over mix. Spoon into the muffin tin. Bake for 20 mins until risen, golden and not wet dough inside when tested with a skewer.

Serve by themselves or with butter and a drizzle of honey.

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