Fluffy Apple Muffins
When I bake I always replace half of the flour with wholegrain, replace butter with a low-fat 'buttery' spread and reduce the sugar to a third. This is both frugal and much healthier then shop-bought but unfortunately everytime I go throw a phase of baking I find myself grumpily baking at 9:00pm every other night as D can get a little too enthusiastic about eating them.
Recently I've been inspired by Frugal Queen and One Life and 3 Kids who batch bake, freeze and then defrost portions. This weekend I'm going to try batch baking lots of goodies and fill the freezer which I shamefully underuse.
The first lot I think I'll make will be some muffins, my recipe being an adaptation of Fluffy Apple Muffins which I can vouch are very fluffy indeed...
Basic Healthy Muffin Recipe
75g low fat 'buttery' spread
35g dark musvado sugar
112g wholemeal flour
112g plain flour
3 tsp baking powder
1/2 large pot of natural yoghurt
1 tsp mixed spice
100g or a mix of diced fresh fruit eg. apple, pear, banana, grated courgette or carrot, frozen berries or dried fruit.
Mix all of the ingredients in a food processor, decant into a cake or muffin tray and bake at 180c for 25 minutes.