As someone who eats a lot of food I am always looking for healthy snacks to alleviate the guilt. In particular baked snacks that are filling and low in sugar so it doesn't make me crave more sugar, and so I was keen to try the Blueberry muffins from 'The Healthy Chef' Teresa Cutter.
Serves: It makes 12 large muffins or 24 smaller ones.
Prep & cooking: Teresa's recipes are all nice and low fuss, chuck the ingedients in a bowl mix and bake so it is quick and easy - 10 minutes?
Ingredient list: All ingredients I commonly have in the cupboard. The almond meal might be tricky for some.
Ease of use: Easy to follow and straight forward.
Substitutions: I used half almond meal and half wholemeal flour due to what I had in the cupboard and for cost - almond meal is expensive.
Taste: They are pretty good. Like most of her baking they are definitely not over sweet and I would probably use a little stevia next time - I only used rice syrup in this batch. Much better fresh than in the following days. I have frozen a few so hopefully they will be okay when warmed in the microwave.
Pre-schooler rating: Not really into them.
Would I cook it again: Maybe, they were nice and met my 'healthy' criteria but as I didn't love them and they didn't keep all that well (and there were 24 to eat) I'll probably just have fun finding and baking a new muffin recipe next time.
Overall rating: 3/5
Teresa Cutter's 'The Healthy Chef' Blueberry muffins
300 g (101/2 oz/3 cups) almond meal (see notes)
2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda)
4 organic or free range eggs
60 ml (2 fl oz/1/4 cup) macadamia nut oil, cold pressed coconut or olive oil
1 teaspoon ground cinnamon
2 tablespoons honey / brown rice syrup / pure maple syrup or a few drops stevia if needed
1 red apple, chopped into small chunks with the skin left on
200 g fresh or frozen blueberries
Preheat the oven to 170°C (325°F/Gas 3).
Combine the almond meal and baking powder in a large mixing bowl.
Add the eggs, oil, cinnamon and honey to form a batter.
Fold in the apple and blueberries.Divide into paper-lined muffin tins.
Bake for 35–40 minutes until cooked through and golden.