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Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So at least if I’m making treats, they can enjoy the indulgences in a healthier way. These are great for after school snacks or their lunchboxes.
Ingredients:
100g plain flour
100g Greek yoghurt
80g honey or maple syrup
75g blueberries
35g coconut oil (melted) or olive oil
20g oats
10g wheatgerm or bran
1 egg
1 tsp vanilla essence
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp sea salt
¼ ground cinnamon
Method:
Preheat oven to 180⁰C (fan). Grease a mini muffin tray or mini silicone moulds.
In a large bowl, whisk together the oil and honey/maple syrup, and then add the egg, beat again and then add the yoghurt and vanilla. In a separate bowl combine the flour, oats, bran, baking powder, bicarb of soda, cinnamon and salt.
Add the dry ingredients to the wet and fold in, (don’t overmix). In a small bowl mix the blueberries with a spoon of flour as this stops them sinking to the bottom of the muffins when cooking. Then fold these into the mixture. Spoon batter in to the prepared trays, place in oven and bake for appx. 16 mins. The muffins will feel firm to the touch when ready and will have browned on top.
Take out the oven and allow to cool.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.