Low calorie berry muffins

I love a low-fat, low calorie treat that tastes like is should be naughty and these muffins most definitely fit the bill. Using fresh in-season berries, these muffins will satisfy your sweet tooth without the guilt. Like quite a few deliciously light recipes I find, this one was from Gina's Skinny Recipes.

The scent of the pureed strawberries was so amazingly delicious it took all my control not to gulp it down.

These muffins are incredibly easy to make. Mix all the dry ingredients together in a large bowl.

In another bowl, mix together all the wet ingredients except for the berries.

Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently mix it all together until everything is just combined.

Add the berries and stir them through.

Spoon two teaspoons of batter into each small patty cake container and bake the muffins in a 150C fan-forced oven for 15-20 minutes.

Cool the baked muffins on a wire rack.

Enjoy!

Recipe

Low calorie berry muffins

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Servings: 29 small / 12 (large)

Author: Recipe from [url href="http://www.skinnytaste.com/2011/08/mixed-berry-whole-wheat-muffins.html#comment-form" target="_blank"]Gina's Skinny Recipes[/url]

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Ingredients

• 1 ½ cups pureed strawberries from about 450g /16oz strawberries - make this by blending the strawberries in a blender or food processor until it forms a liquid
• 1 cup wholemeal flour
• 1 cup plain AP flour
• ⅓ cup sugar [I used caster superfine sugar]
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup of mixed berries
• 1 large egg beaten
• 1 teaspoon vanilla extract
• 2 tablespoon melted butter

Instructions

• Preheat the oven to 150C(302F) fan-forced and line a muffin tray with cases or place the cases on a lined baking tray.
• In a large bowl, mix together the flours, sugar, baking soda and salt then make a well in the centre.
• In another bowl, combine the egg, vanilla, strawberry puree and melted butter.
• Pour the liquid mixture into the dry ingredients and stir it just until everything is combined. Gently fold through the berries.
• Bake the muffins for 15 to 20 minutes for small muffins and 25 minutes for large ones. They're cooked when a skewer inserted in the middle of a muffin comes out clean.
• Cool the muffins on a wire rack for at least 10 minutes before eating.
• These muffins last 2 days in an airtight container or can be frozen.
• To freeze, wrap in plastic wrap and to eat, thaw them on the bench. They taste just as good after being frozen.

Notes

Makes 29 small muffins, approximately 64 calories per muffins (12 large muffins are 151 calories each)

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations