As the national flour hunt continues I’ve found a bit of a baking work around. This almond tart is super easy to make and you can use shop bought shortcrust or dessert pastry for the base – the ‘cake’ on the top uses no flour […]
Do you ever find that you go through stages of cooking certain things? Like you will always make that particular salad or pie when people are over for lunch? When you have to think of a dessert to make, one will always be front and […]
If you can start the day right you are more likely to make good choices for the rest of it. But lots of people struggle with breakfast as they don’t like traditional breakfast foods or feel they don’t have time to make anything while rushing out the door. That’s where these easy meal prep, sugar-free Carrot Cake Breakfast Muffins are brilliant because they are ready to go – and who doesn’t want to eat cake all day!
I like to pop these beauties into the kids lunch box as well as mine as they travel so well. They contain three fruits and one vegetable to provide sweetness and moisture as well as a nutrient and fibre boost. The spelt flour is wholesome and boosts the nutritional value of the muffins while keeping them light. Spelt flour is packed with, fibre, protein and lots of minerals and vitamins including iron, magnesium, zinc and B vitamins. Together with the oats this will keep you feeling fuller for longer. Make these vegan with an egg substitute and nut milk.
I find these are released better in a silicone muffin case or baking parchment ones rather than plain paper cups – the low fat content means they have a tendency to stick to the paper a little.
Sugar-free Carrot Cake Breakfast Muffins
- 60ml oil of your choice
- 100ml milk
- 2 beaten eggs
- 150g grated carrot
- 1 small apple, skin on grated
- 1 ripe banana, mashed
- 100g apple puree (you can use apple sauce but remember it will likely have added sugar)
- 200g spelt flour
- 50g porridge oats (the fine rolled variety)
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 100g raisins
- Step 1 Pre-heat oven to 190c/375f and prepare muffin tin with 12 liners.
- Step 2 Mix together all the wet ingredients in a bowl.
- Step 3 In another bowl combine the dry ingredients.
- Step 4 Mix the wet with the dry a little at a time until well mixed.
- Step 5 Divide between the muffin cases and bake for 30-35min, until a knife or skewer comes out clean.
Although these muffins have breakfast in the title that doesn’t mean you won’t want to eat them all day! These Sugar Free Breakfast Muffins are a perfect snack at any time and brilliant for lunchboxes. Or in my kids case their second (or third) […]
On summer days there’s nothing like the sharp, zingy taste of lemons. And while some cakes can seem too heavy during the warmer season, a Lemon Drizzle Cake is always welcome with a glass of iced tea of even some fizz.
The key to this cake is the drizzle. It needs to really soak into the cake and give it that unique texture and extra flavour. This is where so many prepackaged versions of this cake fall down. They don’t have the fluffy texture coupled with the moisture and crunch on top.
This is such a quick cake to make and makes 12 good size pieces. It’s brilliant for picnics as it can be boxed up so easily or you could even repack it into the tray you cooked it in. I use a brownie tin which makes a nice deep cake but you can also use a traybake tin or a 30cm by 26cm roasting tin.
Lemon Drizzle Cake
- 225g butter , softened
- 175g caster sugar
- 275g self-raising flour
- 2 teaspoons baking powder
- 4 eggs
- 4 tablespoons milk
- 2 lemons, finely grated
- For the Drizzle
- 150g granulated sugar
- juice of 2 lemons
- Step 1 Line your tin with baking parchment/greaseproof paper. Preheat oven to 160°C/325°F/Gas 3.
- Step 2 Place all the cake ingredients into a bowl and beat for a couple of minutes until thoroughly combined. An electric whisk is great for this.
- Step 3 Put the mixture into the tin and smooth level so it’s even all over.
- Step 4 Bake in the centre of the oven for 40mins, when ready the cake should be coming away from the sides and spring back in the middle. A knife inserted into the centre should come out clean. If not give it another 5mins and check again.
- Step 5 Remove from the oven and allow to cool in the tin for 10minutes, then remove from the tin and peel off the baking parchment. I keep the parchment for the next bit which is to place the cake on a wire rack, put the parchment underneath the cake to catch any drizzle which doesn’t soak in.
- Step 6 Using a skewer pierce the cake all over, the drizzle can then dribble down these gaps and get further into the cake.
- Step 7 Make the drizzle by combining all the ingredients in a bowl or jug. Slowly pour over the cake making sure that you go right to the edges and allow the liquid to go down the holes. Spoon any remaining sugar over the top to almost ice it.