(Disclaimer: this isn’t my photo – I’ve lost my camera! – but it looks exactly the same)
The OH and I are off up North to visit his folks for a few days, and due to my Tesco bargain-shelf raiding habits, we had a surplus of fruit to dispose of, as well as homemade yogurt. And because I haven’t baked in a while I was keen to do something yummy with them!
So, this is a slightly healthier adaptation of various recipes – I hope you like it!
Wholemeal Peach and Lavender Yogurt Muffins (24 servings, 140cals per serving)
- 1 heaped tbs dried culinary lavender
- 0.25 cup low fat milk
- 1 cup/235ml lowfat yogurt
- 1 cup/4 chopped ripe peaches (you could substitute soaked dried apricots)
- 2.5 cups/375g flour (I used 1.5 cups wholemeal flout to 1 cup white, but this can be varied to suit tastes)
- 2.5tsp baking powder
- 0.5 tsp salt
- 0.5 cup/120ml vegetable oil (I used sunflower oil)
- 1 cup/180g brown sugar (I used 60g brown sugar and 120g Silver Spoon half-calorie granulated sugar)
- 1 egg
- 1 tsp vanilla essence
- 2 tsp ground lavender flowers
- Put the 0.25 cup milk and 1 tbs lavender flowers into a microwave proof bowl, and heat on high for 1 minute. Set aside to cool.
- Heat the oven to 400F, and grease two 12-gap cupcake tins, )or if using full-size muffin tins then you’ll probably get 18) or put in liners.
- Sieve the lavender flowers out of the milk, then whisk the yogurt into the milk until smoothe.
- Put the flour, salt, and, ground lavender flowers baking powder into a large bowl and whisk to mix.
- In a separate bowl mix together thoroughly the oil, sugar, egg, vanilla and yogurt mixture.
- Pour the wet mix into the dry mix, and fold together until completely combined. Stir through the fruit until evenly distributed.
- Distribute the batter between the prepared tins, and pop into the oven at 400F for 15 minutes, then turn down to 325F.
- Remove from the oven and cool for 5 minutes, then remove from the tins and cool completely on a wire rack.
As these are low-fat and low sugar they’re good for breakfast, and you could easily add any nuts and/or seeds for a more substantial breakfast/snack 🙂