Just a few kilos.
It’s actually bothering the heck out of me but I’m trying not to freak out about it.
It couldn’t possibly be due to all the beer, cider, lychee martinis and white sangria (that stuff is amazing) that I have been drinking now that spring is here.
Or it couldn’t be because of all the Nutella cheesecake I have been loving.
Or because of the crazy amount of jaconde sponge, homemade ice cream and chocolate garnish scraps I have been snacking on in my Present Desserts class at culinary school.
Yep. I made us some diet baked goods. I’ll snack on these instead of on sponge cake scraps from now on, okay?
I’ve made them about five times already since first making and photographing them. I’ve tried them with mashed banana instead of some of the applesauce and put in frozen blueberries instead of the raisins.
The possibilities are endless. Enjoy!
HEALTHY APPLE, YOGURT AND OAT BREAKFAST MUFFINS
Inspired by Everyday Health.
1 cup rolled oats
1 cup plain yogurt
55g unsalted butter, softened (1/4 cup)
2 1/2 tbsp brown sugar
1/2 cup applesauce
1/2 cup whole wheat flour
1/2 cup plain flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 apple, peeled, cored and diced
1/4 cup raisins (or blueberries)
Preheat the oven to 180 C (350 F) and line a 12-hole muffin pan with cupcake liners.
Stir together the oats and yogurt and set aside.
In a large bowl, cream the butter and brown sugar together with a wooden spoon.
Add the egg and beat to combine. Stir in the applesauce. Mix in the yogurt oat mixture.
Stir in both flours, the cinnamon, baking powder, baking soda and salt until just incorporated.
Mix through the apple and raisins gently.
Divide the mixture evenly between the 12 muffin holes.
Bake for 20 minutes. Makes 12 muffins.