There's no denying that these do indeed taste like a 'healthy' muffin...they certainly won't provide the sweetness and sugar hit of a regular muffin but they are still a tasty sweet treat which should stave off cravings for their more calorie-laden counterparts. Nonetheless there is a sweetness from the diced apple and the sprinkling of light brown sugar on the top. There's also a satisfying texture which is enhanced by the pumpkin seeds.The recipe for these muffins contains wholemeal spelt flour, a little oil instead of butter and reduced sugar. There's also apple, carrot and pumpkin seeds, along with a hint of cinnamon. Along with the reduced fat and sugar content in these muffins, the pumpkin seeds also have many health benefits. Pumpkin seeds contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol. Furthermore, its seeds contain very good levels of essential minerals like copper, naganese, potassium, calcium, iron, magnesium, zinc and selenium. So you can feel just a little bit virtuous eating these muffins!
extremely easy to make, it is just a case of mixing up all the ingredients and they take no time at all to whip up. They're the perfect thing to make on a Sunday...and then you've got a healthy, tasty treat which you can pop in a lunchbox throughout the week.
I used some tulip muffin cases to give that deli style finish which makes these muffins all the more appealing!January Calendar Cakes challenge which I'm hosting this month. The theme is New Year, New You...so we're looking for your healthy cakes and bakes, so if you happen to be making something that fits the theme then we would love you to add it to our January linky. My co-host is Rachel at Dolly Bakes and you can find out about February's challenge over on her blog on the first of the month.
80g golden caster sugar
3 tbsp vegetable or groundnut oil
150g wholemeal spelt flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 small carrot, grated
1 small apple, peeled, cored and diced
2 tsbp pumpkin seeds
3 tbsp pumpkin seeds
Light soft brown sugar to sprinkle
Makes 6 muffins
Preheat the oven to 180c/160c fan/gas 4 and prepare a muffin tin with 6 muffin cases.
Start by mixing the wet ingredients - oil and eggs with the golden caster sugar until they are well combined. Next place the flour, cinnamon and baking powder into a separate bowl and mix. Then add the flour mix to the wet ingredients and combine well using a spoon or spatula (not an electric mixer) and then add the carrot, apple and pumpkin seeds and stir until they are evenly distributed in the bowl.
Spoon the mixture into the prepared muffin cases, each one should be about two-thirds full. Finally, sprinkle the remaining pumpkin seeds over the top along with a little light brown soft sugar. The muffins should be baked for around 25 minutes. Mine took about 20 minutes and I think these muffins don't go particularly brown on top, so don't wait for that otherwise they could end up a bit dry. When ready they should have risen and be springy if you gently press one on top.
These muffins will keep for 2-3 days in an airtight container.
* Adapted from Easy Cakes and Cookies (Publishers - Ryland, Peters & Small)