I’m very happy today for two reasons. Firstly, because this muffin recipe turned out a million times better than I could have hoped for. I wasn’t expecting much for a recipe that was fat-free and certainly didn’t expect using gluten-free flour on top of that to turn out well. But it SO did! And secondly, because I finally have a proper space to take my photographs.
A couple of years ago I had to move back in with my parents, due to health reasons, and as my mum works from home as a therapist, I often have to avoid the kitchen as to not make any noise. Which is extremely inconvenient for a food blogger, as you can imagine! Especially as it’s the one place that has good access to natural light in the house. But now, thanks to a very tall table and a step ladder (because the window is quite small), I can now take photos in my room – which means I can take as long as I like with them, whenever it suits me. This makes a HUGE difference! So this is my first set of photos taken in my new spot and I’m loving the freedom it gives me.
Anyway, back to the recipe. I was half-tempted to call these buns as I found the lack of fat in them gave the muffins more of sweet bun texture. But they’re still spongy like a muffin, so it’s somewhere in-between. Bunmuffin? Muffinbun? Buffin?
These muffins are:
- Low fat – only 1g per muffin!
- Only 150 calories each but surprisingly filling!
- Easy to make gluten-free. (Tried and tested)
- Perfect for breakfast or as a snack.
Sounds good, right? The other thing I like about these muffins is that they’re not overly sweet. Just the right amount of sweetness for a muffin, I think.
- 300 g / 1 3/4 cups self-raising flour, or 300g gluten-free self-raising flour*
- 1 tbsp corn starch
- 1/2 cup soy yoghurt
- 150 ml / 1/2 cup + 2 tbsp almond milk
- 120 ml / 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup chopped strawberries
- Preheat oven to 190C / and spray a muffin tin with low calorie cooking spray.
- In a large bowl, mix together the flour and corn starch.
- Stir in the soy yoghurt, almond milk, maple syrup, vanilla and vinegar and mix until combined.
- Fold in the strawberries.
- Transfer the mixture to the muffin tin. The mixture will be quite thick but should even out in the oven.
- Bake for 20 minutes until well risen and lightly browning on top.
- Leave to cool before serving. Enjoy!
*I tested these muffins with Doves Farm gluten-free self raising flour and they turned out wonderful! See the picture at the bottom of this post for the result.
Also, if you cannot get hold of self-raising, use plain flour and add the appropriate amount of raising agents (baking powder + bicarbonate soda)
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 154 Carbohydrates: 31.8g Fiber: 1.4g Sugar: 12.3g Protein: 3.7g
Above is a photo of the gluten-free and wheat versions together (gluten-free on the left). As you can see, the gluten-free version has a few cracks on the top and a more close-knit texture but I assure you it tastes absolutely wonderful! I made a whole batch of them for my mum who has recently cut out gluten and she LOVED them.
Who else is super excited about strawberry season?? Prepare to see LOADS more strawberry recipes coming up on the blog soon!