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Skinny Blackberry & Apple Muffins

So I'm now going into week 5 of my healthy eating plan. I've not actually been hungry at all. Developing these recipes has really helped with keeping me going. I think I'm the same as lots of people, we miss the comfort of things that are familiar to us. For me it's baking, cooking and recipe development, it's almost a part of me. 

Since winning Bake Off I feel like I've found my worth and identity. But with that has come a weight  gain of a stone a year, oh yes I was over 3 stone heavier than I use to be. Lots of people have asked how I'm doing it, so when I reach my goal I really want to write up my diet plan, with each week that passes I understand how it's all working a little better.

Muffins are best eaten on the day of baking

150 g S/R flour
100 g wholewheat flour
1 tsp of apple pie spice (to make:-mix together 3 tsp of cinnamon, 1 tsp of ground nutmeg, 1 tsp cardamon 1 tsp of mixed spice, 1/2 tsp ground cloves)
1/2 tsp bicarbonate of soda
1 tsp baking powder
120 g soft brown sugar
3 small dessert apples 
2 grated
1 peeled cored and sliced
120 ml butter milk or skimmed milk
100 ml fat free Greek yogurt
100 g blackberries 
70 g apple sauce
2 eggs   
2 tsp Demerara sugar 

Preheat the oven to 170

30g Demerara sugar combined with 1 tsp of cinnamon

Combine all the dry ingredients in a large bowl along with the grated apple

Gently mush the blackberries with a fork so the aren’t puree, just slightly broken up whisk all the wet ingredients in a jug until well combined including the berries, then fold into the dry ingredients, don’t over fold as it will produce a  heavy batter.

Spoon into 10/12 muffin cases in a muffin tin I use an ice cream scoop for this as it gives a great uniformity to the muffins, add an apple slice to each muffin

Top with the Demerara sugar for a lovely crunchy topping.

Bake in a preheated oven for 20-25 mins.

Cool completely on a wire rack.

*The skinny muffins texture is much better when completely cold.

*If you want to make these non-skinny just substitute the apple sauce for 90g of melted unsalted butter & replace the fat free with full fat yogurt. 

* You could do half and half, the non-skinny will need a bit longer baking. 

* If using Tulip cases the batter will make 10 if using muffin cases it will make 12.

* Week 5, weight loss 17lb