Posts Tagged With: low fat

Cheese & Marmite Muffins

These lovely comforting Cheese & Marmite Muffins came to life as a result of combining two recipes when I was full of cold and fancied making something savoury and warming.

Nigella Lawson’s genius Welsh Rarebit muffins (from Bites) are an all-time favourite of mine as their combination of melted cheese and Worcestershire sauce just oozes stodgy, umami deliciousness. However, I’ve been having Marmite cravings recently and also wanted to try a muffin recipe from a baking book my cousin recently gave to me where some of the flour was substituted for porridge oats. I’m mad about oats and will leap at any chance to use them in baking, so I decided to experiment and ended up combining the two methods.

I hesitate to use the word ‘healthy’ in the context of these muffins, but using low fat yogurt, skimmed milk and lighter cheddar cheese means they’re certainly less calorific than the gargantuan, sugar-filled monsters you find in coffee shops. Looking at similar recipes online, I ESTIMATE that these clock in at around the 200-250 calorie mark, but please do not take that as gospel!!

If you’re a Marmite hater this isn’t the bake for you but, if you’re a fan, I think you’ll find one of these fresh out the oven with a blob of butter sheer bliss…

Looking for other lighter savoury baking recipes? Check out my Low Fat Cornbread Muffins!

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INGREDIENTS – makes approx. 12

For the muffins:

  • 250g/9 oz plain flour
  • 100g/3.5 oz porridge oats
  • 120ml/4 fl oz plain low fat yogurt
  • 90ml/3 fl oz skimmed or semi-skimmed milk
  • 90g/3 oz lighter cheddar cheese, grated
  • 1 egg
  • 90ml/3 fl oz cooking oil (I used vegetable oil but any kind will do)
  • 1 tsp English mustard
  • 1 tbsp Marmite
  • Half tbsp light margarine
  • 1 tbsp baking powder

For the topping:

  • 1 tbsp Marmite
  • Half tbsp light margarine
  • 25g lighter cheddar cheese, grated

METHOD

For the muffins:

  1. Pre-heat the oven to 190 degrees C (or 170 fan), and line a muffin tin with 12 paper cases (you’ll need to use the larger ones rather than the small fairy cake variety).
  2. Mix the flour, oats, baking powder and cheese together in a large bowl and set aside.
  3. Add the yogurt, milk, egg, oil and mustard to a jug and beat thoroughly with a fork, then pour into the dry mixture.
  4. Add the Marmite and margarine to the same jug as before and melt together in the microwave on a low heat for around 30 seconds. Give it a stir and pour into the muffin mixture.
  5. GENTLY fold the mixture together using a wooden spoon or spatula until it is just combined (do NOT overmix!) The batter should be lumpy.
  6. Using a tablespoon, drop the mixture into the cake cases until each one is full (they won’t rise much in the oven), and bake for around 20 minutes.

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For the topping:

  1. Put the Marmite and margarine in the same jug again and melt together in the microwave as before.
  2. Remove the muffins from the oven and sprinkle over the grated cheese. Use a teaspoon to lightly drizzle the Marmite mixture over each muffin (roughly a scant teaspoon over each).
  3. Put the muffins back in the oven for around 5-10 minutes, until the cheese is well melted.
  4. When baked, place on a wire rack to cool (but not for too long as they’re gorgeous warm) and enjoy!

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Categories: Healthier, Savoury | Tags: , , , , , , , , , , , , , , , | Leave a comment

Chocolate Oat Othello Biscuits

I have my late grandmother to thank for these lovely chocolate oat biscuits. Sadly, my grandad’s recently been moved into a care home and my parents are in the process of clearing out his house. Among the vast array of things unearthed, they found two big cardboard boxes full of recipe clippings from ancient magazines belonging to my gran, who passed away in 2008.

Looking through these little relics of cooking times past has been an interesting and touching experience. It might sound silly but rifling through them made me feel closer to her and remembering the way she hoarded anything and everything to stop it from going to waste made me smile. Although hanging on to gargantuan stacks of old envelopes and keeping used individual butter wrappers to use to grease cake tins is a little extreme, I admire the way that she and her frugal generation in general were so much more scrupulous about waste than we are nowadays. As a recycling enthusiast who hates to throw things away unnecessarily, it’s quite inspiring.

Anyway, to get on track to the main point of this post: among Granny Emily’s varied collection of magazine snippets was a recipe from the 1970s for so-called ‘Othello’ biscuits which caught my eye. They’re mostly just oats, butter, sugar and cocoa powder but I love oaty things and thought they sounded tasty so I was keen to give them a go.

The unusual name added to their allure until I then twigged that it is of course a racist nod to the titular character of the Shakespeare play of the same name due to their dark colour – this certainly wouldn’t be an acceptable name for cookies nowadays but things were a lot less politically correct back then! Anyhow, despite their dodgy nomenclature, I’m pleased to say that they’re scrumptious…and quite addictive.

However, considering we are not even halfway through January, I don’t want to ignore the talk in my previous post about trying out healthier recipes. While eating one of these biscuits hardly carries the same calorific consequences as a giant doorstop of cake, I still wanted to have a go at removing, or at least cutting down, the amount of fat and refined sugar used. Therefore, I tweaked the original recipe and came up with a lighter version that contains no refined sugar and only a small amount of fat. Admittedly, they are very slightly drier than their full fat counterparts but the cheeky drizzle of chocolate on the top compensates for this and gives them a delicious edge without adding too much in the way of naughtiness. I also threw in a bit of spice which I think really complements the flavour. They make an ideal snack as they’re quite filling; even I stopped after nomming just one and that’s usually unheard of for me!

This version can easily be made vegan and/or dairy free with a few simple substitutions, which I’ve suggested below.

20160110_162610Original batch pictured on the left and healthier version on the right 🙂

ORIGINAL OTHELLO BISCUITS (this is the original 1970s recipe but I’m unable to give credit as I don’t know which magazine it’s from, sorry!)

INGREDIENTS – makes approx. 10 biscuits

  • 4 oz porridge oats
  • 2 oz margarine
  • 3 oz brown sugar
  • 0.5 oz cocoa powder
  • 0.5 oz plain flour
  • 0.25 tsp baking powder
  • 1 dessertspoon cold water

METHOD

  1. Sift the flour, cocoa powder, and baking powder into a bowl, stir in the oats.
  2. Add the margarine and, using the fingertips only, rub it in until the fat is evenly distributed.
  3. Stir in the sugar then add the water and knead the ingredients to a firm dough.
  4. Here, the original recipe tells you to roll out the dough with a rolling pin and stamp out circles but to be honest it’s far too sticky to do this so I’d suggest pulling off ping pong sized balls of it and flattening them with wet palms before placing them on a rectangular baking tray lined with parchment paper.
  5. Bake the biscuits on the centre shelf of a fairly cool oven, gas mark 3 or 325 degrees F (160 degrees C), for about 15 minutes until they are firm to touch.
  6. Transfer them to a wire tray to cool and become crisp.

LOW FAT & REFINED SUGAR FREE OTHELLO BISCUITS

INGREDIENTS – makes approx. 20 biscuits

  • 225g/8 oz porridge oats
  • 2 tbsp almond (or peanut) butter
  • 2 tbsp olive spread (or soya spread to make them vegan/dairy free), softened
  • 5 tbsp honey (or maple/agave syrup to make them vegan)
  • 1 tsp mixed spice
  • 0.5 tsp ginger
  • 30g/1 oz cocoa powder
  • 30g/1 oz plain flour
  • 2 tbsp water
  • 0.5 tsp baking powder
  • 100g/3.5 oz dark chocolate (the higher the cocoa content, the better), chopped

METHOD

  1. Pre-heat the oven to 170 degrees C (or 150 fan) and line a large rectangular baking tray with parchment paper.
  2. Place all the ingredients apart from the chocolate into a large mixing bowl and mix together with a wooden spoon and then your fingers until a sticky dough forms. If it’s too dry, add a little more water and if it’s too sticky, add a bit more flour.
  3. Pull off ping pong sized balls of dough and flatten them with wet hands, then place onto the baking tray.
  4. Pop in the oven and bake for around 10-15 minutes or until they feel slightly firm to the touch (they’ll crisp up as they cool) and then leave too cool on a wire rack.
  5. When the biscuits have cooled, place the chocolate in a heatproof bowl and microwave on a medium heat in blasts of 1 minute until completely melted, then drizzle over the biscuits using a teaspoon.
  6. Allow to set before scoffing, preferably with a cuppa.
Categories: Biscuits/Cookies, Chocolate, Healthier, Raw/Vegan | Tags: , , , , , , , , , , , , , , , , , , , , | 1 Comment

Low Fat Christmas Pudding Brownies

I’ve recently been compiling a ring binder of print-outs of healthier recipes that I’ve found online so that I can easily look them up when I feel like cooking something that’s not too chock-full of calories, fat and sugar.

One Google result that caught my attention was the original chocolate version of this Low Fat Christmas Pudding Brownie recipe, which I came across online here. It included the genius idea of adding mushed prunes in place of butter or margarine to create a gorgeously moist but less fatty cake.

I don’t understand why prunes are so neglected as a fruit. I know they’re infamous for being used as a means of ‘keeping you regular’ and carry metaphorical connotations of wrinkles, shriveling and general lifelessness, but they’re so underrated as a food in their own right. I bought some for the first time in forever recently and had forgotten what a deliciously rich, almost caramelly, flavour they have.

Anyway, I digress (I swear I’m not being paid by some kind of Prune Advisory Board) – I’m in the grip of full-blown Christmas fever at the moment as the end of November rapidly approaches, so I decided to add a festive twist to the original recipe by incorporating some extra fruit and nuts and a dash of warming winter spice. When both my dad and I sampled them, our immediate thoughts were of Christmas pudding, hence the title!

I also reduced the amount of sugar used in the original version as it annoys me when recipes are labelled as ‘healthy’ due to low fat content but include an obscene amount of the sweet stuff. I wouldn’t say these taste identical to regular brownies but they’re utterly delicious – rich, moist and full of flavour – and I really don’t think people would know they were low fat and lower sugar if you didn’t tell them.

I also like the fact that they’re a healthier alternative that don’t require expensive and/or obscure ingredients. I love the new wave of inventive vegan/raw/generally all-round-saintly treats but coconut oil, agave syrup and near-industrial quantities of cashew nuts don’t come cheap.

The final cherry on the proverbial cake is that these brownies are dairy free so they’d be ideal for lactose-intolerant friends.

I’ll definitely be making them again very soon!

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INGREDIENTS – makes approx. 12

  • 55g/2 oz plain flour
  • 110g/4 oz pitted prunes
  • 130g/4.5 oz brown sugar
  • 6 tbsp cocoa
  • 3 tbsp cooking oil
  • 2 eggs
  • 55g/2 oz raisins
  • 55g/2 oz chopped mixed nuts (e.g. pecans, almonds, walnuts)
  • 1.5 tsp mixed spice
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 2 tbsp water
  • 12 walnut or pecan halves, to decorate (optional)
  • Silver shimmer spray, to decorate (optional)

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
  2. Mix the flour, sugar, cocoa, mixed spice and baking powder together in a large mixing bowl.
  3. Roughly snip the prunes into pieces with scissors and place them in a separate heatproof bowl with the water, then microwave on a medium setting in two blasts of 1 minute until soft and mushy.
  4. Squish the prunes with a potato masher to form a paste and add to the dry ingredients.
  5. Stir in the cooking oil, eggs, raisins, chopped nuts and vanilla extract. Mix until well blended.
  6. Pour the batter into the prepared tin and pop in the oven for around 12-15 minutes until a cocktail stick inserted into the mix comes out mostly clean – err on the side of caution and make sure you don’t over bake them as the brownies will be dry and crumbly!
  7. When baked, leave to cool on a wire rack before cutting into 12 squares with a sharp knife.
  8. Push a walnut or pecan half into the top of each square and finish with a festive spritz of edible silver shimmer spray, if you fancy.20171112_153930-1
Categories: Chocolate, Festive, Healthier, Traybakes | Tags: , , , , , , , , , , , , , , , , , , | 3 Comments

Low Fat Cornbread Muffins

Originally posted 19/01/2015

Like a lot of people I’m currently on a new year health kick. I’m not doing anything fancy, just trying to eat more wholesome and low calorie food and reduce my intake of sugary and fatty naughties in the hope of shifting a bit of weight and generally feeling better in myself. I’m useless at following any kind of diet as I love food so much but so far I’ve stuck to it as I’m really enjoying trying out lots of recipes that are sin-free but still delicious. The hardest part is not being able to make and consume my favourite baked goodies but being armed with some healthier substitutions like these Low Fat Cornbread Muffins, which are genuinely scrumptious, really helps!

I adapted this recipe from one I found that used polenta; unfortunately I couldn’t find any in my local Sainsbury’s (shocking I know!) so I substituted it with finely ground matzo meal, which is very similar in appearance but traditionally tends to be used in Jewish cuisine. The result was a delicious bread with a lovely moist, tender texture and tasty flavour. I don’t think you’d guess they’re low fat if you didn’t know 🙂

INGREDIENTS – makes approx. 10-11 muffins

  • 115g/4 oz self-raising flour
  • 115g/4 oz ground matzo meal or polenta
  • 235 ml/8 fl oz fat-free yogurt
  • 2 eggs, beaten
  • 1 tsp baking powder
  • Half tsp of salt
  • Splash of milk (preferably skimmed)

METHOD

  1. Pre-heat the oven to 200 degrees C (or 180 fan) and line a muffin tin with paper cases.
  2. Mix the dry ingredients together in a large bowl then add the eggs, yogurt and milk.
  3. GENTLY stir the ingredients together by hand until just combined to form a dough – DO NOT OVERMIX!
  4. Drop the mixture into each muffin case using a teaspoon until they are filled right to the top (they won’t rise much in the oven).
  5. Bake for around 10-20 minutes until they spring back when touched and are slightly brown on the top.
Categories: Healthier, Savoury | Tags: , , , , , , , , , , | 1 Comment

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