The Style Unearthed house is on a bit of a mission. We’ve decided to try and eat more healthily (not that we were terrible to begin with), but cutting down on processed food will only benefit us. While our children are small it’s a great time to get them into healthy habits. It’s also a chance to save some money, which we will be putting towards a family holiday next year. I’m going to be trying some new recipes in the coming weeks and months, and will be sharing them with you.
First up today were some dairy free blueberry and raspberry muffins that I adapted from Taste.com.au. They are super easy to make, and don’t have many ingredients at all. I changed the ingredients a little to make them dairy free due to a small household member having an allergy. The kids and Mr Style Unearthed have declared them to be delicious, and they made the house smell fantastic which is just what we needed on a Winter-like day (Sydney has forgotten it is Spring!).
– 2 cups self-raising flour (I used wholemeal as I had it in the pantry, and it was fine)
– 3/4 cup firmly packed brown sugar
– 1 cup buttermilk (I used rice milk so they were dairy free)
– 1/4 cup vegetable oil
– 1 egg, lightly whisked
– 150g frozen blueberries
– 150g frozen raspberries
– Pre-heat oven to 190 degrees Celsius
– Combine dry ingredients in a bowl (I used the KitchenAid for the whole process)
– Add the egg, vegetable oil and berries
– When ingredients are just combine, stop stirring and spoon the mixture into muffin moulds
– Place into oven and cook for 30 minutes or until a skewer is clean when inserted into muffin
– Cool on a wire rack, and serve warm.
This recipe made 18 medium sized muffins, and I froze the majority of them to use as individual snacks. The brown sugar made them nice and crispy on top, but they were moist and very flavoursome.
A perfect snack that’s on the healthy side. Enjoy!
Do you have a favourite healthy snack recipe?