I am pretty serious about the 12WBT and so the face of my baking is changing from yummy, fatty, creamy, sugary, buttery, chocolatey-goodness, into low-calorie, not-so-sweet, not-as-appealing-in-general baking. I hope to go back to the odd aforementioned baking, but for now, I’ll be baking only low-calorie ‘goodies’. So, believe it or not, Michelle Bridges has published some muffin recipes – they are few and far between, but seem to have less sugar and lesser quantities of the ‘bad-fats’. This one is from her ‘Crunch Time Cookbook’, that my very generous (and gorgeous) friend Brooke, loaned me (Brooke loans me a lot of great things that I am very grateful for – thank you Brooke!)
So, I got to baking – which Husband was very happy about after a couple of weeks of a break from baked goodies. They were very easy with the following ingredients all mixed together in my trusty Kitchenaide…
- 1 3/4 cups SR Flour
- 1 Tbs low-GI sugar
- 1/3 cup chopped dried apricots (I did half apricots and half frozen berries for variety)
- 1 cup buttermilk
- 1 egg
- 1/4 cup rice bran oil
- 1 lemon – zest only
I like to use an ice-cream scoop to put them into their cases – it allows me to keep the amounts similar and seems to be quicker and creates less mess.
I baked them in a 200 degree oven – the baby-sized ones for 12 minutes and the daddy-size ones for 20 minutes.
Do you have any ‘healthier’ baking recipes?