Magic, because these babies are so light and fluffy they don’t taste wholemeal or low sugar. A lot of wholemeal muffins end up dense and dry, but not these little cakes! They are so simple to make, just measure out the ingredients and mix. Get the kids to help.
2 cups wholemeal self raising flour
1 teaspoon baking powder
3/4 cup white sugar
3/4 cup oil (canola)
1 cup natural or greek yoghurt
1 cup fruit (frozen berries, canned peaches, chopped plums, grated apple etc)
- Preheat the oven to 150C
- Grease or line 18 small muffin tins (or save some batter and cook in two batches)
- Mix the flour, baking powder and sugar together in a large bowl
- Add the wet ingredients and the fruit and mix until just combined
- Half fill each muffin hole with a dessert spoon of mixture (they will rise)
- Bake in the middle of the oven for 30 – 35 minutes or until the middle is just done. They continue to cook a little once you take them out. Start to check them at 25 minutes.
Each muffin has 767 kJ, 2.3 g protein, 10 g fat (only 0.8 g saturated fat) and 9.6 g sugar.
These muffins freeze really well. Just put them in a container or freezer bag, and remove them a few hours before you need them. For school lunches, put them in the lunch box frozen in the morning and they will be defrosted by morning tea.
Want more lunchbox recipes? Checkout my quick and easy Lunchbox Frittatas.