I’ve always loved baking with the kids, but even before the diabetes diagnosis, I wasn’t a big fan of the whole elaborate cupcake thing. I’ve always preferred the cake itself to the icing, and vast swirls of novelty sugar and butter frosting are now even less appealing. But let’s face it, cakes are yummy, and digestive biscuits can get pretty boring as your afternoon snack. I played around with this recipe to try and make something with less than 20g of carbs, use up my frozen blackberries (and so contribute to your five-a-day), and to be a bit of an after-school or lunchbox treat. The result is a batch of really moist, fruit-packed muffins that earned a big thumbs up from the boys – even without the pretty icing.
- 100g plain flour
- 100g wholemeal flour
- 1 tsp baking powder
- half tsp bicarbonate of soda
- 1 tsp ground cinnamon
- pinch of salt
- 175ml rapeseed oil
- 75g golden caster sugar
- 2 eggs
- 4 apples – peeled and grated
- 150g blackberries (either frozen or fresh)
Pre-heat the oven to 180 degrees C (or around 170 for a fan oven). Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix. In a separate bowl, beat the oil, sugar and eggs. Add the grated apple and blackberries to this mixture (although keep aside enough blackberries to top each muffin). Gradually add in the flour mixture, beating enough to combine all the ingredients.
Spoon the mixture into fairy-cake trays lined with paper cases, and top each one with a blackberry. Bake for about 20 minutes, until golden. Cool on a wire rack – but they are delicious warm!
12.4g carbs per muffin (based on a batch of 21 muffins)