So I am not a huge fan of over sweet baked treats, or ones that much little effort to hide the fact they are no good for you. At the end of the day baking cannot be 100% healthy - it is a treat, but you can tweak recipes to make them better for you, more filling, more nutritious, more fibre, which is what I try to do without compromising too much on taste or appearance.
Now I was not really planning to make blueberry muffins this week but there was a special on blueberries at the shop and I couldn't resist and I love getting Mr A eating super foods and having fun in the kitchen so it s a win win all round.
The recipe is one that I have tweaked over a while to get a healthier muffin that is still sweet but not sickly sweet and is full of fruit and fibre. I always use wholemeal and spelt flour when I bake, it's become a habit and I substitute it for while flour in nearly everything and I cut the sugar in recipes by at least half - you usually don't even notice the difference in taste.
100ml vegetable oil
2 large organic eggs
125ml soya milk (or ordinary milk whatever you prefer)
100 grams Wholegrain Spelt flour
125 grams Wholemeal flour (I use Doves organic)
60 grams caster sugar
2 teaspoons baking powder
150 grams fresh blueberries
60 grams sultanas or rasins
Preheat oven to 190c or gas mark 5. Line a 12-hole muffin tin with either paper of rubber baking cases
Whisk oil, eggs and milk together in one bowl, in a separate bowl mix the flour, sugar and baking powder. Stir the wet ingredients into the dry ingredients and add the blueberries and sultanas to the mix. Make sure all the ingredients are mixed well together and no flour lumps.
Divide the mixture between the baking cases and pop into the oven for about 20mins - until the muffins are golden brown and a cocktail stick comes our clean
Easy peasy, perfect for lunchboxes or a snack on the go