Preparation time: 15 minutes Cooking time: 15 minutes
I do not generally advocate cakes, biscuits/cookies, desserts and sweet things. However, I have always believed that these foods can be included in moderation in a healthy balanced diet. Muffins are easy to make and I have reduced the fat and sugar content of these without affecting the flavour. Serve them with a milk-based drink as a recovery option or take them on bike rides, trail runs or hikes to keep energy levels topped up.
200g/7oz/1⅔ cups self-raising/self-rising flour
½ tsp baking powder
2 eggs, beaten
3 tbsp rapeseed/canola oil
100ml/3½fl oz/generous ⅓ cup skimmed milk
1 tsp vanilla extract
50g/1¾oz/heaped ¼ cup light soft brown sugar
75g/2½oz dark/bittersweet chocolate with ginger pieces, broken into chunks
2cm/¾in piece of root ginger, peeled and grated
1 Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin pan with paper cases.
2 Sift the flour and baking powder together into a large bowl. Beat the eggs, oil, milk, vanilla and sugar together in a separate bowl.
3 Gently fold the liquid mixture into the flour mixture but do not over-mix. Add the chocolate chunks and grated ginger and fold together gently until just combined.
4 Spoon the mixture into the prepared cases and bake for 15 minutes until the muffins are well risen and the tops spring back when lightly pressed with the fingertips.
5 Transfer to a wire rack to cool. Store in an airtight container for up to 3 days.
Nutrition facts (per muffin)
Calories 155 Carbohydrate 20g Protein 3.3g Fat 6.7g (of which saturates 2.1g)