On a rainy Sunday afternoon, there are a limited amount of things you can do, unless you don’t mind being rained on! So I decided to be very domestic and did a bit of baking. After a little look through a baking book, someone bought me years ago, I chose a recipe for Low-Fat Muffins, except I used full-fat soy yogurt instead.
Makes 12 Muffins
280g/10 oz plain flour
1 tbsp baking powder
1/2 Tsp bicarbonate of soda
115g/4 oz caster sugar
2 egg whites
250ml/9 fl oz low-fat natural yogurt (I used soy)
3 Tbsp sunflower oil
1 Tsp vanilla extract
40g small fudge chunks
- Start by turning your oven up to 200˚C/400˚F/Gas Mark 6 and ensure the shelves are in the correct place for when you put the muffins in later. This means you won’t need to move them around when they are hot and just makes your life easier.
- Next, put 12 muffin cases in a muffin tray and put them aside until you need them later.
- Weigh out the flour, sugar, fudge chunks, yogurt and separate the egg whites, saving the egg yolks if you think you can use them for anything else, or throw them away, as you won’t need them for this recipe. Place each of these ingredients in separate bowls so you can add them easily later.
- Sift the flour into a large mixing bowl (or an electric mixer if you have one), and add the baking powder and bicarbonate of soda.
- Add the sugar and mix the dry ingredients together.
- Take your egg whites and beat them lightly until they are slightly foamy. Then add the yogurt, oil and vanilla extract. Beat these together until you have a smooth mix.
- Now, make a well in the center of your dry ingredients and pour in the wet mixture. Fold the two groups of ingredients together, but do not overmix. Finally, add the fudge chunks and mix them in, so they are evenly distributed throughout the mixture.
- Take a medium-large zip lock bag and place it over the edge of a small saucepan (or anything like a bowl, that can hold your amount of mixture).
- Spoon the mixture into the bag. I find it easier to use a silicone spatula to ensure I get every last bit of mixture out of the bowl, wasting nothing.
- Take the bag out of the saucepan and before zipping the bag closed, take a rolling pin and push all the mixture to the closed end of the bag. If there are air bubbles, this doesn’t matter hugely as you will be doing this again, later on, to get the last bits out the bag.
- Zip the bag shut and snip a corner of the bag, just enough to let out the mixture, ensuring that the chunks of fudge can get through this gap.
- Pipe the mixture into your muffin cases, evenly distributing it between the 12 cases.
- As you get to the last couple, re-squeeze the bag and move all the mixture right to the corner. This means you will waste as little as possible and get just enough mixture for 12 muffins.
- Bake the muffins for 20 minutes, but do keep an eye on them depending on the strength of your oven, as they may need slightly more or less time than specified. They will be ready when you can remove a clean skewer from the muffins, without any mixture on it.
- Take the muffins out of the tray and place them on a cooling rack. I placed some kitchen foil under the rack and then sprinkled some icing sugar atop of them once they had cooled. The way you choose to decorate them is completely up to you.
Here are some photographs of my process and what they looked like at the end!
Thank you for reading and I hope I’ve inspired you to do some weekend baking! They taste amazing and I really enjoyed making them and doing something different from scrolling through social media all afternoon!
I hope you all have a lovely week and if you’re back to school or off to university, good luck!