These low fat muffins come from a good food recipe. I tweaked it and then forgot to add the melted butter (to replace the oil) and they turned out brilliant, and even more low fat.
For the muffins
175g caster sugar
175g fruit (I’ve used rhubarb and ginger, raspberries, blueberries. I guess that grated apple, mashed banana and anything else that is going cheap at the shops will work)
A sprinkle of vanilla (if you have vanilla sugar use that and leave this out)
1 teaspoon baking powder
1 teaspoon of bicarbonate of soda
For the topping
50g of muesli or oats
A bit of cinnamon if you feel so inclined, mixed with the oats
Heat the oven to 220 degrees and line a muffin tin. I get 10 muffins out of this mixture, although it’s supposed to do 12.
Mix the egg, vanilla and milk together lightly. Add the vanilla, flour, bicarbonate and baking powder and the fruit.
This bit is really important. Mix everything just enough to combine it, no more.
Spoon it into the muffin tin and top with a teaspoonful of the oat topping. Bake in the oven for 15-18 minutes. Remove from the oven and leave in the tin for a couple of minutes before transferring to a wire rack.