How can I be a passionate lover of food and a health nut at the same time?!! It pains me when I have to limit my intake of gorgeous morsels of all the tastiest things in the world. Actually, all the tastiest things in the world are not always the wisest health choices – cheese, crackling, Nigella Lawson’s extra rich and creamy New York baked cheese cake (I can never stop at just one slice), gooey dark chocolate brownies, all kinds of pastries, need I go on? But I gain weight so quickly that I have to try and make healthier choices in the kitchen. So I figured some health muffins would do the trick.
Walnut, Poppyseed, Carrot and Coconut Bran Muffins
(makes 6 large muffins)
175g self-raising wholewheat flour
50g oat bran (or wheat bran)
140g light muscovado sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
1 grated carrot or apple or pear (small)
1 handful dessicated coconut
1 handful of poppyseeds
50g chopped walnuts, some for sprinkling over top
a sprinkling of sultanas and cranberries
1 large egg, beaten
1 tsp vanilla extract
6 tsp extra virgin rapeseed oil (or sunflower oil)
1. Preheat your oven to 200C/180C fan. Line 6 muffin tins with muffin cases or baking parchment.
2. Place dry ingredients (except nuts, carrot or fruit) in a large bowl and mix with fingers to ensure everything is combined evenly.
3. Beat egg then stir in all the wet ingredients, lightly mixing this into the mixture. Mixture should remain lumpy so don’t over do the mixing.
4. Carefully fold in the nuts, carrot and fruit into the mixture without bashing out too much of the air.
5. Divide between the muffin cases, sprinkle with walnuts and bake for about 25-30 minutes. Delicious with a glass of cold milk.
The light nuttiness of the rapeseed oil adds beautiful flavour and a delicious smell, while the distinct yellowness stains the muffin slightly.