Wednesday, 25 March 2015

Blueberry & Blackberry Duffins



To be honest, I was sold at the word Duffin! Before I had even found out what they were – I knew that I wanted to eat them!  Turns out they are a cross between a muffin and a donut, what more could a girl want?? As you know I am working on an initiative with Mackays Jam, so I thought I would spice these little babies up and give them a lovely gooey jam centre!   I devised these as a Christmas recipe, but they would work all year round, and good news – somehow I have managed to make them ever so slightly on the healthy side :)

To be honest, I was sold at the word Duffin! Before I had even found out what they were – I knew that I wanted to eat them!  Turns out they are a cross between a muffin and a donut, what more could a girl want?? As you know I am working on an initiative with Mackays Jam, so I thought I would spice these little babies up and give them a lovely gooey jam centre!   I devised these as a Christmas recipe, but they would work all year round, and good news – somehow I have managed to make them ever so slightly on the healthy side :)

Calories: 64  •  Slimming World: on Extra Easy Plan 

 Weight Watchers Pro Points: 2PP • WeightWatchers Filling & Healthy Values: 2PP



 Preparation Time: 10-15 Minutes
Cooking Time: 15-20 Minutes
Makes 18 Mini Duffins

You Will Need:

 64g Caster Sugar
57g Low Fat Spread  - melted (I use Asda Olive Lighter Spread)
118 ml Skimmed Milk
128g Self Raising Flour
1/2 Tsp Vanilla Extract
Pinch Ground Nutmeg (optional)
1/4 Tsp Cinnamon
Frylight/Calorie Controlled Oil Spray
2Tbsp Mackays Blueberry & Blackcurrant Preserve

For the Topping:
2 Tbsp Caster Sugar
1/2 Tsp Cinnamon

 YOU NEED A MINI MUFFIN PAN FOR THIS RECIPE – if using a large version the recipe will make half the amount

Method:

 Preheat your oven to 190 degrees

In a large mixing bowl, whisk the sugar and melted spread

 Add the milk, vanilla,cinnamon and nutmeg if using, and whisk again

 Sieve in the flour, and whisk until smooth – no lumps!

 Spray your muffin pan with oil, and make sure that all the holes are well coated

 Fill with the muffin tin until the holes are half full

Add about a 1/4 tsp of the jam in the centre of the muffin mixture and add the remaining muffin mixture from the bowl on top of the jam so it is covered, and the muffins are about 3/4 way full in the mould.

Bake for 15-20 minutes or until a skewer can be inserted and come out clean

 Allow to cool

In a bowl or measuring jug, add the sugar and cinnamon for the topping

Spray the muffins with oil and dip or roll around in the mixture

Then you are ready to devour your little nuggets of goodness!
 
DIETARY CALCULATIONS
 
Approx Calories Per Portion


64 Per Duffin
Weight Watchers Pro Points Per Portion
2PP Per Duffin
Filling & Healthy Values
2 PP
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