Tag Archives: raspberry

Raspberry & Cranberry Oat Bran Muffins

I have to admit that I prefer a muffin with some texture and substance and that is a good way to describe these.  They are jam packed with oats, wholemeal flour, dried fruit and berries.  Unfortunately the list of ingredients is rather long, however that is what helps to make them so interesting and they are well worth the effort.

I used to buy a similar muffin to these from muffin break years ago for a snack.  Admittedly the muffin break muffins are three times the size, however they have almost 500 calories in them.  That’s almost as many calories as a Big Mac! Yikes!  So these make a great tasty, lower fat and calorie snack alternative.  Enjoy!

Raspberry & Cranberry Oat Bran Muffins

Makes 24 muffins

Ingredients

½ cup plain flour

½ cup wholemeal self raising flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

¼ cup white sugar

¼ cup brown sugar

¼ cup oat bran

1 ½ cups rolled oats

1/3 cup pitted dates, chopped

1/3 cup raisins, chopped

1/3 cup dried cranberries

1/2 cup frozen raspberries

1  large egg, lightly beaten

¼ cup olive oil

1 teaspoon  vanilla extract

½ cup low-fat milk

½ cup low-fat yoghurt

½ cup boiling water

Method

Line 2 x 12-hole muffin pans with muffin papers

Preheat the oven to 170 C.

In a large bowl, sift together the flours, bicarb soda and cinnamon. Mix in the sugars, bran, oats, dried fruit and frozen raspberries.

In a medium sized bowl, whisk together the egg, oil and vanilla.  Mix in the yoghurt and milk.

Make a well in the centre of the flour mixture and stir in the wet ingredients with a spatula until almost combined.

Stir in the boiling water until just mixed through.  Do not overmix as this can make the muffins tough.

Let batter stand for 15 minutes.

Spoon batter into muffin papers. Bake for 12-15 minutes or until muffins spring back when touched lightly in centre. Be careful not to over-cook.

 Each tasty 50g muffin has 110 calories and 1.7g fibre

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Low Fat Chocolate Brownie

You would never guess that this brownie is low fat!  It is a seriously lusciously chocolatey, moist and delicious brownie.  In fact when I took some to a recent function, nobody realised that it was low fat, the brownies all disappeared really quickly and I had quite a few compliments!

The original recipe is from the Heart Foundation’s ‘Deliciously Healthy’ Cookbook. Of course I have changed it ever so slightly. I cut back the sugar a bit and used half wholemeal flour to increase the fibre content (and slightly lower the GI!)  Using Dutch cocoa is the secret to getting the gorgeous dark color and the deliciously rich chocolatey flavour.  If you can stop it from being eaten, it will keep well for up to 4 days (I haven’t managed to have any left past then to check!).  I’m sure it would also be fine to freeze for a week or so. 

Best of all, it’s really quick and easy to whip up a batch.  Enjoy 🙂

Low Fat Chocolate Brownie

Makes 32 brownies

1/2 cup of wholemeal plain flour

1/2 cup of white self-raising flour

1 teaspoon bicarbonate of soda

3/4 cup Dutch cocoa

2 eggs, lightly beaten

1 cup of sandy brown sugar 

1 teaspoon of pure vanilla essence

1 1/2 tablespoons of olive oil

200g of low fat natural yoghurt

1/2 cup of apple puree

200g  frozen raspberries or other mixed berries, optional but very yummy

Method

Preheat oven to 170°C. Line an 18 x 28cm slice tray with baking paper

Sift together the flours, bicarbonate of soda and cocoa into a large bowl.  Mix in sugar, then stir through berries to coat well with flour.  Make a well in the centre

Whisk together the eggs, oil, vanilla, apple puree and yoghurt in a medium bowl. Add to the flours and fold through until well combined.

Spoon the mixture into the prepared tray and bake for approx 30 minutes.  It is cooked when the brownie is firm to touch, however it may still be a little soft right in the centre.

When cooled, cut brownie into 8 x 4 = 32 slices

Each delicious (32g) brownie has a mere 62 calories, 1.5g fat of which a tiny 0.4g is saturated and 0.8g fibre 🙂

(A 32g ‘regular’ brownie would normally have around 150 calories, 8g total fat and 4g saturated fat – unsure about fibre content but guaranteed to be less!)

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Filed under Cakes, Chocolate, Slices

Mini Raspberry Jam Tarts

Who can resist a jam tart, especially a homemade one? Not me!

This recipe originally came from the Women’s Weekly Recipe site.  Women’s Weekly recipes are fabulous as they always work.  Regardless of this however, I couldn’t help myself and had to put my own slant on it.  I added a small amount of custard powder and mixed frozen raspberries in with the jam.  They aren’t one of my healthier snacks, however they are truly delicious.

Mini Raspberry Jam Tarts

Makes approx 18 little tarts

  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup icing sugar, sifted
  • ¼ cup custard powder
  • ¾ cup plain flour
  • ½ cup raspberry jam, approximately
  • ½ cup frozen raspberries

METHOD

Preheat the oven to 180°C (160°C fan-forced). Grease 2 x 12-hole mini muffin pans.

Mix together jam and raspberries and set aside.

Process the butter, vanilla, icing sugar, custard powder and flour until mixture comes together.

Roll level tablespoons of mixture (approx 20g each) into balls and place into pan holes. Make an indent with your thumb or the end of a wooden spoon.

Spoon one level teaspoon of jam into each tart. Bake for about 20 minutes or until browned.

Cool tarts in pans before transferring onto wire racks to cool.

When cooled, top with remaining jam (mound it up a little)

Each tart has approx 115 calories

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