Each muffin contains approx. 7½ grams of fat (2½ grams saturates), and 9 grams of ‘added’ sugar. If you are concerned about your consumption of fat and sugar, please read the general information about wholemeal muffins.
These ingredients should make enough mixture for 12 muffins - using a deep bun tin with 'holes' measuring about 7cm wide at the top, and about 3cm deep, which is about the right size for Dr. Oetker (formerly Supercook) muffin cases, which are widely available.
|
Raisins or sultanas |
100 grams |
|
Molasses sugar |
100 grams |
|
Margarine |
50 grams |
|
Wholemeal flour (self-raising) |
200
grams |
|
Baking powder |
4 level teaspoons |
|
Organic cocoa powder |
50 grams |
|
Organic plain chocolate |
40 grams |
|
Large,
free-range, eggs |
4 |
|
Unsweetened Soya Milk
(or you can use skimmed milk) |
200 ml |
Method:
1. You need to soak the raisins or sultanas for at least ½ hour before making the muffins. Place
them in a small bowl, and pour on enough boiling water to cover them. When they have plumped-up and softened, drain, and place on
a tray lined with kitchen-paper. Pat them dry with more kitchen-paper. You could also prepare the raisins or sultanas up to 24 hours
in advance – drain them, and keep in a covered bowl in the fridge. Pat them dry before using.
2. Pre-heat
oven to gas mark 7, 220°c.
3. The molasses sugar may have formed a solid mass, but cut-off
enough to weigh 100 grams, and then, with clean and dry hands, crumble into a mixing bowl. It’s easier to wash your sugary hands,
than to wash a sieve, or to follow the instructions on the sugar packet for softening the sugar.
4. Add
the margarine to the sugar, and cream together.
5. Weigh the flour, and whilst it’s in the
pan on the scales, add cocoa so that the overall weight increases to 250 grams, and then stir-in the baking powder. Make sure that
these ingredients are thoroughly blended together.
6. Place a piece of kitchen-paper onto
a chopping-board. Break the chocolate into about 4 pieces, and place onto the kitchen-paper. Using a serrated knife, roughly cut the
pieces of chocolate into chips. They will vary in size, and some will be more like chocolate ‘dust’. Tip all the chocolate into the
flour mixture, and stir-in.
7. Lightly whisk the eggs together in a small bowl, then whisk-in
half of the soya or skimmed milk.
8. Pour about a ¼ of the egg mixture into the mixing bowl,
with the creamed margarine and sugar, and add about ¼ of the flour mixture. Mix together.
9. Repeat step 8 two more times.
10. Add the last of the egg and flour mixtures,
and tip-in the raisins or sultanas. Stir together, and then slowly stir in the rest of the soya or skimmed milk. The mixture will
be like a thick batter.
11. It’s recommended that you hold a paper case in your
left hand (if you’re right-handed), and spoon in enough of the cake batter to half-fill the case. When you put the case into the bun-tin,
the batter will rise a bit more in the paper case.
12. Bake at gas mark
7, 220°c, for 10 minutes, and then reduce heat to gas mark 5, 190°, and bake for a further 12-15 minutes.
13. Leave
the muffins in the bun tray for a few minutes, then place them on a cooling tray.
· Wholemeal muffins - about
· Introduction - follow a balanced diet for weight-loss
· Breakfasts and mid-morning snack suggestions
· Lunch and mid-afternoon snack suggestions
· Evening meal and supper suggestions
· Eating out, special occasions, and holidays
· Morale, motivation
· Exercise – but first of all, relax!
· Carbs, Glycaemic Index and Load
· Meal replacement weight-loss products
