• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bariatric Cookery

Just another WordPress weblog

TwitterFacebookInstagramUSA
  • Home
  • Shop
    • Cart
    • Checkout
    • My Account
    • Logout
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact

Bariatric Muffins

October 21, 2010 2 Comments

crustless quiche and muffins 024

 

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

Ingredients

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

75g raisins

 

Method

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

V suitable for Vegetarians

*  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

Related Articles:

  • Oaty & Raspberry Crunch SquaresOaty & Raspberry Crunch Squares
  • Watch Out For The ‘Healthy’ Takeaway Breakfasts!Watch Out For The ‘Healthy’ Takeaway Breakfasts!
  • Get Ahead Breakfast BurritosGet Ahead Breakfast Burritos
  • Skinny Latte Protein Overnight OatsSkinny Latte Protein Overnight Oats
  • Mother’s Day or Breakfast In BedMother’s Day or Breakfast In Bed
  • Pancake Day Made Flippin’ EasyPancake Day Made Flippin’ Easy
  • Call Me Cupid!Call Me Cupid!
  • Cheat’s Beany Shakshuka – Super Simple Recipe 22Cheat’s Beany Shakshuka – Super Simple Recipe 22
  • What Do I Make With All That Leftover Pumpkin? Why Pumpkin Granola Of Course!What Do I Make With All That Leftover Pumpkin? Why Pumpkin Granola Of Course!
  • Choccy ‘Smooth’ Delight Chia PuddingsChoccy ‘Smooth’ Delight Chia Puddings
  • OMG! Scones/Biscuits with Salad and Fruit: The Bariatric Lunchbox Club Meal Idea 4OMG! Scones/Biscuits with Salad and Fruit: The Bariatric Lunchbox Club Meal Idea 4
  • OMG! Low-Carb, High Protein, Breakfast Scones/BiscuitsOMG! Low-Carb, High Protein, Breakfast Scones/Biscuits

Tags: baking, breakfast, muffins Categories: Green bariatric recipes

Reader Interactions

Comments

  1. Shirley Yeo says

    January 16, 2012 at 9:40 pm

    I made these today and they are delicious. I couldn’t get wheat bran so used oat bran instead. Please can anyone tell me why self-raising wholemeal flour is so hard to find, finally found some yesterday in Asda!!.

    Thanks Carol

  2. Carol says

    January 17, 2012 at 9:22 am

    It’s frustrating isn’t it Shirley? I don’t know why it isn’t stocked by more stores. A solution might be to just add baking powder to plain wholemeal flour to make it into self-raising. You will need to add 1 tsp for every 100g/4oz/US I cup that you need. Glad you liked the recipe…more baked treats are to come soon. Keep in touch. Carol

Leave a Comment Cancel

sidebar

Blog Sidebar

Categories

  • Bariatric Basics
  • Bariatric Beginnings
  • Bariatric Bento Box Gallery
  • Bariatric Budget Buster Recipe
  • Bariatric Buzz
  • Bariatric Cookery Pantry Plus+ Recipe
  • Bariatric Portion Plate Gallery
  • Carol’s personal goals
  • Coping mechanisms
  • Copyright
  • Disclaimer
  • Events
  • Exercise
  • Fashion & Beauty
  • Food and Nutrition Basics
  • Food Roundup
  • Foodies News
  • FREE bariatriccookery.com newsletter
  • Health and Fitness
  • In the news!
  • Kitchen equipment news and tips
  • Letters and messages
  • Menus
  • Metric and US Conversion Chart
  • Plastic surgery
  • Pre-Op Advice
  • Recipes
    • Amber bariatric recipes
    • Green bariatric recipes
    • Red bariatric recipes
  • Research
  • Seasonal Food
  • Super Simple Recipe
  • Support Groups
  • Surgical Options
  • The Bariatric Bee Tips
  • The Bariatric Cookery Solo Dining Club
  • The Bariatric Lunchbox Club Meal Idea
  • Uncategorized
  • Vitamins, minerals and other supplements
  • Weight Regain
Ramsay Health Banner Ad For Website

Ramsay Health Care UK sponsoring Weight Loss Surgery with Bariatric Cookery

How can Baricol support you? Find out more and request a free sample.

Footer

  • Home
  • Shop
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact
© Web Design by Brooks Creative

Web Design by Brooks Creative

Bariatric Cookery. All Rights Reserved

7ads6x98y