Healthy Cherry Bakewell Muffins - sugar, fat & egg free!

What you will need -

1. A mug, any size - the bigger the mug the more muffins you make
2. Muffin tin
3. Mixing bowl & spoon
4. Measuring spoons

INGREDIENTS

2 mugs self raising flour - I use half wholemeal & half white
3/4 mug of sultanas
1 1/2 mugs of boiling water
1-2 tsp of almond essence
2 tbsp Sugar free strawberry jam (heaped)
1 tsp of baking powder (optional, but I find muffins turn out better with it)

Oven temperature 160 fan/180 electric, middle shelf

METHOD

Place the sultanas in the mixing bowl and pour in the boiling water, also add the almond essence and give a good stir. Leave to soak for approx 2-3hrs

Measure out the flour and baking powder then add to the mixing bowl, stir until all is combined. If you find the mixture is too dry then add a little more water, but just a little at a time. (it is trial and error)

Carefully stir the strawberry jam into the mixture, using the figure of eight method as you want to see the jam in the muffins once cooked (like in photo)

Place mixture into your muffin tin, pop in oven on middle shelf and bake for approx 25-30 minutes, or until golden brown, to make sure muffins are cooked, insert skewer, if it comes out clean muffins are cooked

Once cooked leave to cool for five minutes then place on cooling rack. Once completely cool enjoy with a nice cuppa.

Comments

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