Skinny Latte Seeded Muffins

10 Muffins

60 minutes

Enjoy a morning coffee? Low in fat and high in fibre these Skinny Latte Seeded Muffins are an ideal way to start your day.

Recipe Ingredients

How to Prepare

Recipe Ingredients:

Muffins

Dr. Oetker Muffin Cases

200 g

Dates (chopped)

20 ml

Instant Coffee Granules

Medium Egg (beaten)

75 ml

Sunflower Oil

45 ml

Milk Semi Skimmed

175 g

Wholemeal Plain Flour

Dr. Oetker Baking Powder Sachets 2 Sachets

25 g

Sunflower Seeds

25 g

Chia Seeds

25 g

Pumpkin Seeds

To Decorate

65 g

Icing Sugar

2.5 ml

Dr. Oetker Madagascan Vanilla Extract

5 g

Blueberries

5 g

Oranges Pieces

5 g

Pomegranate Seeds

How to Prepare:

Total:

60 minutes

Prep Time:

60 minutes

Skinny Latte Seeded Muffins

Preheat the oven to 190 C (170 C fan oven, 375 F, gas 5). Line a muffin or cupcake tin with 10 Dr. Oetker Muffin Cases.

Put the dates in a saucepan with 175ml (6fl.oz) water and the coffee. Bring to the boil, cover and simmer gently for about 5 minutes until soft and pulpy. Remove from the heat, cool for 5 minutes then blitz with a hand blender or food processor for a few seconds until smooth. Leave to cool completely.

Transfer the cooled date mixture to a mixing bowl and mix in the egg, oil and milk. Add the flour, Dr. Oetker Baking Powder and seeds and mix all the ingredients together until combined.

Divide the mixture equally between the Muffin Cases, smooth the tops and bake for about 20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

To Decorate

To decorate, sift the icing sugar and into a bowl, add the Vanilla Extract and gradually mix in 5-10ml (1-2 tsp) warm water to make a soft, drizzling icing. Using a teaspoon, drizzle a little icing on top of each muffin Sprinkle muffins with seeds or decorate the tops with fruit. Leave the icing to set for a few minutes. Your cakes are now ready to serve and enjoy!

Tips

If you have time, store the muffins in an airtight container for 24 hours before icing and serving – they will have a more moist texture. The muffins will keep for a few days after baking, and they will freeze well. If you are planning to store the muffins or freeze them, keep them un-iced, then drizzle with icing and decorate them just before serving. For a vegan version, replace the egg with 50g (2oz) finely mashed soft (silken) tofu and use unsweetened soya milk, adding an extra 30ml (2 tbsp) to the mixture. For a sugar-free, healthier choice, serve un-iced and accompany with low fat natural yogurt and fresh fruit.

Tips

How to Store: If you have time, store the muffins in an airtight container for 24 hours before icing and serving – they will have a more moist texture. The muffins will keep for a few days after baking, and they will freeze well. If you are planning to store the muffins or freeze them, keep them un-iced, then drizzle with icing and decorate them just before serving. For a vegan version, replace the egg with 50g (2oz) finely mashed soft (silken) tofu and use unsweetened soya milk, adding an extra 30ml (2 tbsp) to the mixture. For a sugar-free, healthier choice, serve un-iced and accompany with low fat natural yogurt and fresh fruit.