Here’s a muffin recipe that’s healthy, at least as far as muffins can be healthy, and which make a great lunch box/work lunch type snack.
The nutrition content is as follows: (approx) 130 calories, 5g fat (1g sat), 18g carbs, 1g fibre.
The recipe makes about 15 muffins.
1 ½ cups self raising flour
½ teaspoon baking powder
⅓ cup traditional rolled oats
½ cup brown sugar, firmly packed
2 tablespoons milk choc chips
2 tablespoons white choc chips
½ cup reduced fat milk
¼ cup light olive oil
1 cup frozen raspberries
Preheat oven to 200C. Line 1/3 cup capacity muffin muffin pan with paper cases.
Sift flour and baking powder together into a large bowl. Add oats, sugar and choc chips and stir to combine.
Whisk egg, milk and oil in a medium bowl. Pour into flour mixture. Stir until just combined. Fold through raspberries. Spoon mixture into prepared muffin pan.
Bake for 16 – 18 minutes or until a skewer inserted at centre comes out clean. Stand muffins in pan for 5 minutes. Transfer to a wire rack to cool.