Low fat version of classic muffins with half wholemeal flour to make them slightly more healthy too. There is no butter or oil in this recipe so the end result can stick to the muffin cases a little, bake in silicone to avoid that. If you can’t get hold of quark increase the skimmed milk to 200ml.
Ingredients: for 12 muffins
125g self raising flour
100g wholemeal self raising flour
1 teaspoon baking powder
50g light brown muscovado sugar
1 tbsp runny honey or agave nectar
1 large egg
175ml skimmed milk
25g very low fat quark
150g blackcurrants
How to make low fat blackcurrant muffins… WASH YOUR HANDS
- Preheat the oven to 200c/Gas 6/AGA roasting or baking oven and put a shelf onto the centre runner (AGA Roasting oven – shelf on oven floor, baking oven shelf in the middle).
- Mix together all the dry ingredients for the muffin mix and separately all the wet ingredients then mix together. Add the berries and gently stir to mix.
- Split the mix equally between 12 muffin cases.
- Put the muffin tray into the centre of the oven and bake for 20-25 minutes until golden and firm to the touch. Remove the muffins from the oven and leave to cool.
If you’re not worried about adding more sugar then you can make up a delicious icing by cooking 100g blackcurrants with a tablespoon of caster sugar and 2 tablespoons water. Simmer gently for 5 minutes until the fruit collapses then strain through a sieve, pressing the fruit through to sqeeze as much juice out as possible. Stir this lovely juice into icing sugar to make a sticky, deeply pink icing.