Wholemeal Peach and Lavender Yoghurt Muffins (140cal per portion)

Image

 

(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
  1. 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.
  2. 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.
  3. Sieve the lavender flowers out of the milk, then whisk the yogurt into the milk until smoothe.
  4. Put the flour, salt, and, ground lavender flowers baking powder into a large bowl and whisk to mix.
  5. In a separate bowl mix together thoroughly the oil, sugar, egg, vanilla and yogurt mixture.
  6. Pour the wet mix into the dry mix, and fold together until completely combined. Stir through the fruit until evenly distributed.
  7. Distribute the batter between the prepared tins, and pop into the oven at 400F for 15 minutes, then turn down to 325F.
  8. 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 🙂

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5 responses to this post.

  1. […] Diet-friendly wholemeal Peach and Lavender Yogurt Muffins […]

    Reply

  2. These look delicious!

    Reply

    • Thanks 🙂 They worked quite well! I think I shall be experimenting with breakfast muffins a bit more as the summer progresses and porridge becomes less od an option.

      Reply

  3. Brilliant – I’ve been wondering how to use peaches in baking as I was worried they woulf turn things too mushy. Right…I’ve added you to my bloglovin now. I’m ready and waiting for more yummy things!

    Reply

    • Glad to hear you like it 🙂 Would suggest trying it with white flour first as the peach can be a bit overwhelmed by the wholemeal flavour. Will take a look at your blog 🙂

      Reply

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