As January came, so did the healthy eating and I thought this was a perfectly good opportunity to make some healthy food - but we all get those sweet cravings and I found this recipe in the Hairy Bikers Diet book and thought they sounded delicious.
They are very cheap and easy to make too - most the ingredients you will probably have in your own home!
Serves: 12
Calories: 167 per cupcake (so good right?!)
Prep: 20 mins
Cooking: 18 mins
Ingredients:
- 200g Self Raising Flour
- 1 tsp.Bicarbonate of Soda
- 75g Caster Sugar
- 100g Blueberries
- Grated Zest of 1 Lemon
- 2 Large Eggs
- 150ml Low-Fat Yoghurt
- 2 tbsp semi-skimmed milk
- 50ml Sunflower Oil
- 4-4 1/2 tsp Lemon Juice
- 100g Icing Sugar
- Firstly, preheat the oven to 200c. Line a 12 hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
- Sift the flour and bicarb of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
- Beat the eggs with a whisk until smooth, then beat the yoghurt, milk and oil until well combined. Stir in flour mixture with a large spoon until lightly mixed.
- Working quickly, divide the batter between the paper cases. Bake in oven for 16-18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
5. To make the icing - mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 mins before serving.
These were so yummy and healthy - bonus!
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