This is an ideal low-fat breakfast or a snack to indulge cupcake cravings when your daily saturated fat intakes are already exceeding. I confess, however, that they're not quite as good as regular cupcakes, although Bogdan seems to like these in particular above whole fat cupcakes. So, as you can see, the opinions are divergent here so the best way to get an answer on that comparison is to try them out yourself.
So, this is dedicated to all of you fine people out there who seek low-fat versions of sweets because you haven't been blessed with our nice metabolism :P (yes, we're total jerks for rubbing it in your faces, I know, but let's skip the part where we have to pretend we're sorry and focus on the recipe :D).
The batter is very fine, slightly stickier than other muffin batters, flavored with just a little cocoa and lots of spices (resembling gingerbread taste), and spread throughout it are little dark chocolate chunks and dried cranberries. Quite a fall-winter taste style.
Recipe slightly adapted from here.
Ingredients (for 12 cupcakes):
- 250 g flour
- 2 teaspoons baking powder
- 1 tablespoon cocoa
- 2 tablespoons mixed winter spices (cinnamon, pimiento, cloves, nutmeg, anis etc)
- 85 g brown sugar
- 85 g dried cranberries
- 25 g dark chocolate
- 125 g low-fat yogurt
- 125 ml low-fat milk
- 3 tablespoons sunflower kernel oil
- 1 egg
- a pinch of salt
Get the chocolate and, using a knife, break it in small chunks:
Put the yogurt and milk in a small pot:
In a separate bowl combine the flour, cocoa, baking powder and spices:
Mix well, then add them to the yogurt and milk and mix into a paste, then add the sugar:
Add the cranberries:
Mix well to incorporate them (also preheat the oven to 180 degrees Celsius):
Add the chocolate chips:
Mix to incorporate them too, then line a muffin tin with paper forms and fill them with the composition:
Put in the oven and bake for 20 minutes until risen and hardened. Take 'em out, allow to cool a little and dig in! :)
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