Sunday, July 24, 2011


Great for a sweet treat or the kid's lunch box. Only 87 Calories each!
87 calories each. Makes 43 small muffins.
Total recipe = 3747 calories (Halve recipe for a smaller batch)
2 cups S.R flour – 1110 calories
2 cups Wholemeal Pain flour – 980 calories
4 tsp. baking powder – 20 calories
4 tbsps. poppy seeds – 180 calories
1/2 cup brown sugar – 480 calories
4 heaped tsp. No egg (egg replacer) – 20 calories (if using real eggs add extra cals)
2 tsp. vanilla extract – 10 calories
2 cups low-fat milk – 260 calories 
1/4 cup canola oil – 550 calories
200ml freshly squeezed lemon juice – 52 calories
Ground cinnamon
Baking spray – 85 calorie allowance for oiling – omit if you use paper patty pans.
Preheat oven to 160 degrees on fan forced setting. Sparingly spray non-stick muffin baking tins or lay out paper pans.

In a large mixing bowl, sift together both flours, baking powder, and add poppy seeds.

In another mixing bowl, whisk together brown sugar, no-eggs, vanilla, milk, oil, lemon zest, and lemon juice.

Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very fluffy.

Divide the batter among the muffin cups with a heaped dessert spoon and dust with cinnamon. Bake for 15-20 minutes, until lightly browned and a toothpick inserted into the centre of a muffin comes out dry. Cool on a wire rack.
  • Reduce calories by replacing flour with stoneground flour. Stoneground = 280 Calories per 140g (cup) compared to wholemeal at 490 calories. 
  • If you like a stronger lemon flavour add 1 tsp. lemon essence. (We prefer more natural ingredients) 
  • Replace lemon zest and juice with orange for a change. 
  • Freeze small batches to avoid picking at these yummy treats. 
  • They are ideal for kid’s lunch boxes. 
  • Replace oil with butter if you don’t want to use trans fats at all. Try near equivalent calories – 75g butter. (I plan to do this in future)

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