I have been on a bit of baking spree lately, trying out healthier and low calorie versions of my favourite baked goods. The results have been varied as expected and I have had at times, had to deal with the disasters to tinkling with a perfectly good old traditional recipe. The next few days are the spent trying to not let it all go to waste by topping it up with peanut butter (everything gets better with peanut butter!), or, just dunking it in milk. And AS my official taste tester, gets to carry both the good and disaster ones to work with him. I secretly have a feeling the reject ones end up in the trash.
These babies turned out perfect though. They are hearty, and rustic, and full of berry goodness. I used frozen berries, but you can use fresh if you like. Made from wholewheat flour and semolina they are high in fibre. Honey provides a natural sweetness to the muffin and makes them ideal as a breakfast treat, unlike the bakery muffins which are loaded with processed sugars and trans fats. These muffins are denser in texture but delicious nonetheless. I also added some dark chocolate chips to add a little surprise element. The streusel on top with brown sugar and cinnamon caramelises beautifully and tastes great with every bite. These muffins stay well for upto 5days outside and around a week in the fridge. I like to eat them slightly warmed for 20sec in the microwave with my morning cuppa. For a person like me with a sweet tooth , these healthy baked goods are a delight! So here’s the recipe!
Mixed Berry Honey Wholewheat Muffins
1 1/2 cup whole wheat flour
1/4 cup semolina
2 tsp baking powder
A pinch of salt
2 eggs lightly beaten
1/2 cup milk
1/2 cup honey or agave syrup
1/4 cup Macadamia nut oil or melted coconut oil
1tsp vanilla essence
1 cup fresh or frozen mixed berries
2/3 cup dark chocolate chips (optional)
Streusel- 2 tbsp brown sugar +2tsp cinnamon powder
- Preheat the oven to 200Cel (fan forced 180C). Line a muffin tray and keep aside.
- In a large bowl, sift the dry ingredients (except the berries and chocolate chips) together until well mixed.
- In another bowl, combine the wet ingredients and mix well into a smooth batter.
- Pour this mixture into the dry ingredient mix, and stir until there are no dry flour pockets left (batter should be slightly lumpy). Be careful to not over mix, else the muffins will turn out dense.
- Fold in the berries and chocolate chips into the batter, and gently mix to combine. Be careful to not break the berries. A steel spoon works well for folding in the berries.
- For streusel just combine the brown sugar and cinnamon powder together in a bowl and keep aside.
- Pour batter into the prepared muffin pans. Sprinkle the streusel on top of each muffin, and bake for 15 min. or until a toothpick inserted comes out clean.
- Leave muffins in the pan for 10mins before taking them out on a cooling rack. Let them cool completely and enjoy with some cinnamon butter!