I created this recipe based on ingredients I had in my fridge/cupboard. I tried to make this as healthy as possible by incorporating fruit, wholemeal and spelt flour and a minimal amount of sugar. I even left the skins on the fruit for added fibre! The end result was quite tasty although it was slightly dense in texture, almost like a bread and butter pudding. The sprinkling of chocolate chips and mini cornish fudge balanced out the flavours well and were a delightful hidden treat if you got some in your muffin! I'm sure it would have tasted a lot better with butter but these are a reasonable substitute if you want to watch the calories.
I'm entering this to AlphaBakes which is hosted by myself and Caroline from Caroline Makes. The letter this month is "Y". You can use the letter Y as the name of the bake/dish or as the main ingredient. The Y here is of course yoghurt.
I'm also sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary. I created this recipe to use up the end of bags of flour, chocolate chips, mini cornish fudge and leftover fruit in my fruit bowl.
And to Treat Petite hosted by Kat from the Baking Explorer and Stuart from Cakeyboi. The theme this month is "Free From". This recipe is free from butter/oil/fat and plain flour.
wet ingredients, dry ingredients and fruit 
love the colour of the fruit 
ready to go in the oven yum! 
An original recipe by bakingaddict
Note - the quantities may seem odd as I used up what I had leftover but feel free to change it around or make substitutions.
Makes 12 muffins
150g spelt flour
150g wholemeal flour
85g dark brown sugar
50g honey
2 eggs
165g fat free raspberry yoghurt x 2
70g fresh raspberries
1 apple - cored and chopped
1 pear - cored and chopped
20g mini cornish fudge
20g dark chocolate chips
50g milk chocolate chips
flaked almonds to decorate (optional)
- Preheat the oven to 180C.
- Sift the flours in a medium bowl and stir in brown sugar, mini cornish fudge pieces and chocolate chips.
- In a separate bowl, lightly beat the eggs and add yoghurt and honey and mix.
- Pour the wet ingredients in to the dry ingredients and finally stir in the fruit.
- Spoon into muffin cases and sprinkle a handful of flaked almonds on top if using.
- Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tray for a few minutes before removing to a wire rack to cool completely.
Ooh they look lovely!
ReplyDeleteI like the idea of using up all the bits and bobs, especially the fudge. I was looking at an unopened box of fudge from Christmas the other day and wondering what to do with it!
Thanks! I just threw everything I had leftover in and it turned out well. You can definitely bake fudge into all sorts of cake.
Deletejust writing up my alphabakes yoghurt loaf now and thought i'd pop over to see what was happening here and looky loo and you and your yoghurt muffins... love the combo of ingredients stuffed into these muffins... I think anything with raspberries at this time of year always tastes so special and a little luxurious... not sure why but they kind of taste of summer for me... all good any way!
ReplyDeleteooh cant wait to see your yoghurt loaf. I do like raspberries in cake - more than eating them on their own!
DeleteA tasty wee treat indeed, and packed full of healthy flours and fruit. And indeed virtuous too, thanks so much for linking up to Four Seasons Food :)
ReplyDeleteThanks Lou!
DeleteYour muffins look yummy. I love the fruit and chocolate combination.
ReplyDeleteThanks! It's a lovely combination
DeleteWelcome Francesca and thank you for following my blog
ReplyDeleteA fantastic entry into the no waste food challenge, thank you for sharing! I wonder if the addition of a little raising agent might lighten their texture a bit? Sounds like a great flavour combo though, and I love the use of spelt!
ReplyDeleteThat's a great idea - will remember it for next time.
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