Raspberry Muffins (SBD friendly)


Mmmm….raspberries.  Probably my most favorite fruit with a close following of strawberries and peaches and bananas and pineapples and mango and…oh sorry…got carried away there!

Chef P (aka hubby) brought home about a kilo of fresh raspberries yesterday…what a sweetie.  Now what was I to do with them?  I know, I know, I could make raspberry jam or preserves or something along that line, but I was wanting something for me, not something I was going to make and sell.

So this morning, I was perusing (there’s that word again!) through my umteen cookbooks and came across a simple recipe for blueberry muffins.  I figured I could replace the blueberries with the raspberries.  But then, I did my usual thing of replacing several of the other ingredients with more South Beach friendly ingredients….used whole wheat flour in place of the plain flour, soya spread for the butter, agave nectar instead of sugar and soya milk instead of full-fat milk.  Mission accomplished.

I made half the recipe as I didn’t want to have so many of these muffins around because I knew I would want to eat them all!  I also used more than half of the raspberries called for because I really wanted them loaded with fruit.  I ended up with eight muffins instead of six due to this.

The recipe suggests that you could also use blackcurrants, blackberries or strawberries and you could also throw in some chopped nuts as well.

I have to admit, even with the replacement ingredients these came out really delicious…I can’t imagine how even more delicious they would be using the original ingredients!

Cook’s Confession….

I made these this morning at around 8:00 am….it’s now 3:30 pm and I’ve eaten three of them already!  Bad girl! (Now you know why I made only half a batch!)


250g/9oz plain flour OR whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

pinch of salt

120g/4 1/4oz unsalted butter, melted OR soya spread OR trans-fat free spread

120g/4 1/4oz caster sugar OR 1/3 C agave nectar

2 eggs

100ml/4oz full-fat milk OR soya milk

finely grated zest and juice of 1 lemon

180g/6 1/2oz raspberries

Preheat oven to 190c/375f.  Line a 12-cup muffin tin with paper cases.

Sift the first four ingredients (flour through baking soda) together.

In another bowl, beat together the remaining ingredients except the berries.  Gently fold in the flour mixture using a spatula, then fold in the berries; don’t over mix.

Spoon the mixture evenly into the muffin cases and bake for 16 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Transfer to a wire rack to cool.  The muffins are best eaten the same day – ideally still slightly warm from the oven. Any that are left over can be stored in an airtight container once they are completely cool and eaten the next day.



Banana Muffins for South Beach Diet

Good Morning all you wonderful people out there in blog-reading land!

It is a gorgeous Fall morning here in Broadstairs.  The sun is shining, the leaves are falling from the trees, it’s cool and crisp…and a bit breezy.  The kitties have all had their breakfast and they’re snoozing in their favorite spots: Alfie is curled up on the back of the living room chair…


and (Princess) Crystal…

are on the bed.   But enough about my children… 😉

At night, after we’ve eaten dinner and cleaned up the dishes and I’m finally settling in for the evening, I like to enjoy a little something sweet while I’m plopped in front of the boob tube.  Sometimes I have a piece of fruit and sometimes I grab a square or two of dark chocolate with a small glass of milk.

Then there are times that I want something a bit more substantial, like a cookie or a muffin (I’d really like a carton of Ben&Jerry’s!) but as I’m trying to behave, I don’t normally have those in the house.  If I want them, I’ll make them; at least I know what goes into them.

In the past few weeks, I’ve made the SBD peanut butter cookies and wholesome muffins, but wanted something different so I pulled out my desserts binder and flipped through until I came to my Banana Muffin recipe.

As you can see, it’s a pretty simple recipe, (and absolutely DELICIOUS!), but sets off a few alarms for me, mainly the flour, sugar and butter…the three main characters when it comes to most baking.

Such a dilemma!

How do I make these a bit healthier so that I can indulge without feeling guilty?  The flour is easy; just switch it to whole wheat flour, no problem.

One down, two to go.

The sugar…I’ve used agave nectar in my peanut butter cookies so why not try it in these?

Agave Nectar from the Groovy Food Co. (love their name!)

As agave is sweeter than sugar, I used only 1/3 cup…done.

The butter was a bigger problem.  What could I use to replace it?  Apple sauce?  Didn’t have any and didn’t feel like making it either, not just for 1/3 cup.  Veggie oil?  Nah, as I stay away from that…olive oil is better, but not for baking!

I have two ‘margarine’ type spreads:  Pro-Active (for helping to lower my cholesterol) which is not suitable for baking.  The other one is called Pure, made with soya beans (got this to help with the old hormone problems that happen to us ‘ladies of a certain age’).  I thought it too, wasn’t suitable for baking, but I double checked the label and low and behold!  It’s suitable for baking, cooking, frying, etc.  Woo Hoo!  So my problem was solved.  Banana muffins, here I come!

(PLEASE NOTE: If you are not able to find a soya based spread or similar in your area, then aim for a trans-fat free spread…make sure it’s suitable for baking)

You can try the original recipe above, which, did I mention is absolutely DELICIOUS!  Oh yeah, I did.

Or you can try it my healthier way, it’s up to you.  The only changes are to the main character of flour, sugar and butter.  The mixing and baking times and temps remain the same.


1 1/2 C flour (white or whole wheat)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 bananas, mashed

3/4 C sugar OR 1/3 C agave nectar

1 egg

1/3 C butter OR soya-based spread or other trans-fat free spread, melted

1/2 C chocolate chips or chopped nuts or a mix of both (optional) (I used walnuts)

Preheat oven to 350f/180c.  Grease a 12-cup muffin tin or line with paper cases or silicone cases (I use the silicone cases – love these!)

(Cooks Hint: The butter/spread needs to be melted – I put mine into the oven while it was heating up in a glass Pyrex measuring cup – saves energy by not using the microwave)

Sift all the dry ingredients.  In a large bowl, mix the remaining ingredients using an electric hand mixer.  Mix the wet ingredients into the dry using a spatula or wooden spoon.

Spoon evenly into muffin cases.  Bake for 20 minutes.

Let cool in tin about 5 minutes then remove to rack.

These freeze well should you desire to do so.

Tell me which recipe you made and what you thought of them!

The original recipe is absolutely DELICIOUS……. 😉

Happy Baking!


Do YOU know the Muffin Man??


Good Day!  Hope you’re all enjoying your weekend so far.  I had the pleasure today, of doing a video call with my parents, brother A, sis-in-law J and niece. (who is the author of the blog RoadRagingFoodie – see my blog list below)  I haven’t seen or talked to A & J since we left London.

As we were chatting about different things, the subject of my blog came up and Dad asked what the muffins were that are shown in the main picture.  I told him what they were and he was asking me what was in them.  He then proceeded to ask if I ever put apples in them, or blueberries, or peaches, or bananas, etc. etc.

He wasn’t being serious however he was being his usual silly self.  I asked him how Mom has been able to put up with him for the past 55 years!  It must be love!  He may be crazy at times…well, most of the time…but I’ll say one thing…I wouldn’t want him any other way!  Love ya’ Dad! 😉

So, as he asked about the muffins, I thought I would share the recipe (and maybe Mom will make them for him…hint, hint).  The recipe is from The South Beach Diet Supercharged book, but I have tweaked it a bit to my liking.  Mainly, I’ve used Agave Nectar in place of the sugar substitute and I’ve added raisins and dried apricots.


225g/8oz  fat-free natural/plain yogurt
75g/2 1/2oz  porridge/rolled oats
140g/5oz  wholewheat flour
1 1/2 tsp  baking powder
1/2 tsp  baking soda
1/4 tsp  ground cinnamon (I use more…I love cinnamon)
1/4 tsp  salt
75g/2 1/2oz  chopped walnuts or pecans, or combination of both
2 Tbsp  raisins or dried apricots or dates, or a combination of these
5 Tbsp  Agave nectar or granulated sugar substitute
75ml/2 1/2fl.oz  rapeseed oil
1 large egg, beaten
5ml/1 tsp  vanilla extract/essence
2 Tbsp porridge oats

Preheat the oven to 220c/425f/Gas 7.  Coat a 12-muffin non-stick pan with cooking spray or line with paper or silicon cases.

In a small bowl, combine yogurt with 75g oats and set aside for 30 minutes.

Meanwhile, in a medium bowl, combine the next five ingredients, flour through salt.  Stir in the nuts and dried fruit.

In a large bowl, whisk together the Agave, oil, egg and vanilla.  Stir in the oat/yogurt mixture.  Stir in the flour mixture until just combined.  Do not over mix.

Divide batter evenly among the muffin holes, filling then about 2/3 full.  Sprinkle the remaining 2 Tbsp oats over the muffins.

Bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Transfer the pan to a rack and let cool for 5 minutes before removing the muffins and transferring to a rack to cool completely.

Wholesome Oat Muffins

I usually leave two or three out and freeze the rest as I’m the only one eating them.  When I’ve eaten the the last one, I take out another two or three.  They taste just as fresh as the day they were made (once thawed!)  Feel free to
warm them a bit in the microwave before eating.  They go great with a nice cuppa!