(each muffin contains 15g carbs)
These savoury muffins make a tasty snack when the kids get home from school or to put in a packed lunch instead of the usual sandwich.
Ingredients (carbs shown in bold):
- 100g wholemeal self raising flour (70g)
- 2 tablespoons milk (1.5g)
- 100g grated carrot (0g)
- 100g grated courgette (0g)
- 125g spread (preferably low fat), melted and cooled
- slightly (0g)
- 2 eggs, beaten (0g)
- 1 teaspoon mixed dried herbs (0g)
- 1 teaspoon baking powder (0g)
- 75g porridge oats (45.4g)
Total carbs 116.9 g (70+1.5+45.4). 8 portions 116.9 ÷ 8 = 14.6g = 15g carbs per muffin
Method:
1. Preheat the oven to 180°C/ gas mark 4. Line a muffin tin with 8 muffin cases (or squares of greaseproof paper)
2. Mix together the cooled melted spread, milk and eggs. Stir in the grated carrot and courgette.
3. In a large separate bowl, combine the flour, baking powder, dried herbs and porridge oats.
4. Stir the wet ingredients into the dry ingredients until combined well but try not to overmix.
5. Spoon into the muffin cases and bake for 25-30 mins, until firm and golden.
Try adding 50g crumbled feta cheese and /or ¼ fresh chilli (finely chopped) or ¼ teaspoon chilli powder – Neither of these ingredients will affect the carb content.
Taken from Change4Life recipes: https://www.nhs.uk/change4life/recipes