I’ve been meaning to post some healthy food-swap recipes ever since I finished my sports nutrition qualification last summer, but life got in the way.
Last week I decided, after 5 years of wanting one, to buy a KitchenAid Mixer.
Since then, in an effort to extract the best value from it I’ve been trying to use it at least a couple of times per week.
My aim is to make healthier version of the sweet treats that i frequently crave. First up, skinny blueberry muffins!
I’ve started using cups for recipes because I like to use only the bowl of the mixer, limiting mess!
Ingredient lot 1:
- 1/4 cup vegetable oil / melted coconut oil
- 1 egg
- 1/4 cup low fat cream cheese (e.g. Philadelphia light)
- 1 tsp vanilla extract (prefer the slightly more extravagent vanilla beans in jelly, but vanilla extract will do)
- 1 cup defrosted frozen blueberries
- 0.5 cups hazelnut milk (or other silk substitute)
Ingredient lot 2:
- 1.5 cups self-raising flour (or buckwheat flour if making gluten free versions)
- 0.5 cups sugar
- 1 tsps baking power (or gluten free raising agent)
- 0.25 tsps salt
- 1/2 cup of frozen blueberries to put on top of the muffins
What to do:
- Preheat oven to 220c
- Chuck all of ingredients in lot 1 into the mixing bowl and whisk until light and smooth (if using a KitchenAid, mix for 2-3 minutes on setting 6 using the whisk attachment)
- Chuck all of ingredients in lot 2 into the mixing bowl and stir in (if using a KitchenAid, mix with the flat beater for 1-2 minutes on setting 2)
- half fill each compartment of a greased muffin tin, the pop the finishing ingredients on top of the mix
- Cook for 5 mins on 220c then drop to 180c for the next 20-25 mins or until golden brown and a knife the the centre comes out clean)
- leave to cool (maybe go to the gym at this point?)
- Eat with a brew. Preferably a T-OLOGY brew. 😉
Cheers to that.