I have had countless requests for my Chocolate Brownies recipe (see Green Recipes…older entries) so I know that you like an occasional treat. Here is another, Carrot and Raisin Muffins, ideal for when you are in the green ‘food for life’ days after post band, bypass, sleeve or revision surgery. They can be made in two sizes, fairycake or deep muffin. They make a wonderful lunchbox addition for a snack during the day but also are fabulous for breakfast for those on the run.
CARROT AND RAISIN MUFFINS
225g wholemeal self-raising flour
1 tsp baking powder
6 tbsp granulated Splenda sweetener
25g wheat bran
1/2 tsp mixed spice
2 large eggs, beaten
75g low-fat spread, melted
200ml skimmed milk
175g carrots, grated
1. Preheat the oven to 200 C/gas mark 6. Place 12 muffin cases in a 12 hole muffin tray or 24 fairycake cases in 2 x 12 hole cake trays.
2. Put the flour, baking powder, Splenda, bran and mixed spice into a large mixing bowl and mix to combine. In a separate bowl, mix the eggs with the melted low-fat spread and milk. Add to the flour mixture with the carrots and raisins. Quickly stir with a wooden spoon until everything is just combined but do not overmix.
3. Divide the mixture between the muffin or fairycake cases. Bake the muffins for 18-20 minutes and the fairycakes for 14-15 minutes or until well-risen, cooked through and a light golden colour. Allow to cool on a wire rack.
MAKES: 12 muffins or 24 fairycakes
WLS PORTION: 1/2-1
* Suitable for freezing
CALORIES: 130 or 65
PROTEIN: 4.8g or 2.4g
CARBOHYDRATE: 18.6g or 9.3g
FAT: 4.2g or 2.1g
Image copyright of Bariatric Cookery (UK) Ltd