These muffins are adapted from a recipe in Anita Bean’s Food for Fitness. Anita says these muffins are ‘the perfect refuelling snack that no athlete should be without’.
She doesn’t say why they came out with little noses though.
Still, ignoring the little noses and ignoring they don’t look anything like muffins (a friend on Facebook said they look like Yorkshire Puddings. She has a point), they’re delicious, light and fluffy and only took about twenty minutes from cupboard to mouth.
I’ll post the recipe as it is in the book, but I:
- halved all the ingredients to make 6 muffins, not 12;
- used all white self-raising flour, as I had no wholemeal;
- used a whole egg as I didn’t know how to halve one;
- used semi-skimmed milk; and
- used sultanas as I didn’t have any raisins.
Raisin muffins (makes 12 muffins)
(Taken from Food for Fitness by Anita Bean)
100g white self raising flour
100g wholemeal self raising flour
Pinch of salt
40g soft brown sugar
1 tbsp oil
1 egg
200ml skimmed milk
75g raisins
- Preheat the oven to 220C/425F/gas mark 7.
- Mix the flours and salt together in a bowl.
- Add the oil, sugar, egg and milk. Mix well.
- Stir in the raisins.
- Spoon into a non-stick muffin tray and bake for approximately 15 minutes until golden brown.
Per serving (1 muffin)
Energy: 120kcal
Protein: 3.6g
Fat: 1.9g
Carbohydrate: 24g
Fibre: 1.4g
