Muffin anyone?

Friday 8th March 2019
What's coming will come and we'll face it when it does.  Hagrid

100% tracking is what I said I'd do and 100% tracking is what I did yesterday, even if it did end with KFC (I blame Dave! Yeah why not 😂), my day ended on 55SP but it was full of goodness too, apple, banana, yogurt and an egg sandwich for breakfast, then I had a delicious Savoury Breakfast Muffin made by Jemma one of my lovely members and I've got a slice of frittata made by Gemma  another lovely member for breakfast today.   Here's the recipe for those muffins, they are so good, I know she used ham instead of bacon medallions because she had none and she got 12 muffins from her mixture.

Savoury Breakfast Muffin
Makes 9, 5SP 

Calorie Controlled cooking spray
100g bacon medallions, finely chopped (2SP) 
125g plain flour (12SP)
125g wholemeal flour (11SP)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
80g low-fat spread, melted (11SP)
2 large eggs
200ml semi-skimmed milk (4SP)
75g low-fat mature cheddar cheese, grated (6SP)
100g cherry tomatoes, roughly chopped
handful fresh chives, finely chopped 

1) Preheat the oven to 190oC, fan 170oC, gas mark 5.  Line 9 holes of a 12 hole muffin tin with paper cases.  

2) Mist a frying pan with cooking spray and put over a medium heat, Fry the bacon for 2-3 minutes, turning occasionally, until golden then remove from the heat and set aside.  


3) In a large bowl, combine the flours, baking powder and bicarbonate of soda, then season. 

4) In a separate bowl, beat together the cooled melted spread, eggs, milk and cheese and add to the dry ingredients.  Mix well, then stir in the bacon, tomatoes and chives until combined.

5) Divide the mixture between the muffin cases and bake for 25-30 minutes, or until risen and golden. 

Eating these made me think of my Wake Up Muffin recipe, they are delicious so I thought I'd share the recipe for them too.


Wake Up Muffins, 
makes 12, 6SP each 

Tired all the time? These banana, raspberry and nut muffins will help to keep you full of energy all day long. Lower fat, rich in energy-producing B vitamins. Prep 15 mins Total time 35 mins, plus cooling. Get ahead Make the day before; store in an airtight container.

Nice microwaved for 30 seconds before eating. The muffins can also be frozen
50g unblanched almonds, chopped (5SP) 
300ml natural yogurt
4 tbsp smooth peanut butter (25SP)
1 large egg
225g self-raising flour (22SP)
2 tsp baking powder
75g light brown soft sugar (18SP)
3 ripe bananas, peeled and finely chopped (about 375g unpeeled weight, 225g peeled weight)
1 x 150g pack raspberries

Preheat the oven to 200oC, fan 180oC, Gas 6 & line the holes of a 12-hole muffin tin with paper muffin cases. Sieve the flour and baking powder into a large bowl and add a pinch of salt and the sugar. Stir in the chopped banana, raspberries and half the chopped nuts. Make a well in the centre of the mixture.

Mix together the yogurt, almond butter and egg in a small bowl until smooth. Pour into the well and gently but quickly mix everything together.

Divide the mixture among the muffin cases and sprinkle with the remaining nuts. Bake for 18-20 minutes until risen and golden. Serve warm or leave to cool on a wire rack. 

Ooo I so want these now, they're incredible straight out of the oven, nom nom.

Anyway, I've got places to go, things to do, dog to walk, mom to water ;)

I'll catch up with ya tomorrow, 

Stay BeYOUtiful!   

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(O,O)

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