Wednesday, 26 October 2011

Spelt Fruit Muffins - with a Twist

The muffins are done. Apparently, they're healthy.


So, we're in HSC mode in our household at the moment and anyone who has been here will know just how stressful this period can be. Not only do they have exams they need to perform well in, the realisation that their school years have now come to an end smacks them well and truly in the face. Even for those who know exactly what they'll be doing once the exams are over, the transition into the next stage of their life can still prove daunting. I've been trying to keep healthy snacks in the house to ensure that a balanced diet is maintained during this time - feed the brain healthy and wholesome foods and avoid snacks with saturated fats and high calorie sugary foods, right?

I came across the recipe for Spelt Fruit Muffins while watching "Eat Yourself Sexy Australia" and thought it would be a great snack to make - full of wholesome foods and high in protein, so I searched the site and found the recipe. The trouble was, there were a couple of ingredients I felt uncomfortable using. It wasn't the tofu or spelt flour, it was the one cup of oil and 300g of raw sugar the recipe required. Yikes! That's a lot of oil and sugar! Picturing a cup of oil is enough to make me gag and to use that much in a "healthy" snack, just didn't sit right with me. The two alterations I made was to cut the sugar in half and to substitute the cup of oil for a cup of apple puree.

You'll be pleased to know that with those simple variations, the Spelt Fruit Muffins (there were 29 in the batch) turned out a treat and were gobbled up by all. Give them a go - just don't tell your family what's in them!
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