Those of you that know me, will know that I was until recently a pretty awful baker. Rather than making cakes from sponge, I seemed to make them from lead or cement and couldn’t for the life of me turn out anything presentable (which is astonishing given how much I love cakes!)
The turning point was when my husband bought me a Kitchen Aid stand mixer. Firstly, I felt compelled to use it (yes, they’re ridiculously expensive. I’m pretty sure other mixers from different brands would also do a great job) so I had to learn a bit more about the art and science of baking. Secondly, it taught me that there is a big difference between whacking together some butter and sugar in a bowl for two minutes and beating it properly to form a base for a really good sponge. Lord knows, I’ve even been brave enough to make meringues since owning it, and they were my biggest disaster ever before – I wept, they wept, it was a mess. Now, the Kitchen Aid is my third pride and joy, right after my two kids. I love it and am forever looking for a good excuse to use it.
Today, I had a good excuse. My lovely friend and her family are temporarily moving into my neighbourhood while they embark upon a huge building project (I hope she’ll let me share some of that too). Now, if we can’t show some solidarity after our last 12 months, who can?! And what better way to spread the love than with cake? But being only Monday, it seemed like I needed to try and strike a balance between indulgence and healthy eating. Far too early in the week to be falling off wagons.
I’ve been meaning for ages to cut down on sugar, both in life in general and in baking. I have a massive family history of diabetes, and had it myself in both pregnancies so I know this beast is coming for me. But does cutting down on sugar have to mean cutting down on treats. No, it turns out. I started out by adapting a recipe I had for carrot muffins, dialling up the good stuff (carrots and fruit) and dialling down the bad stuff (sugar). Since these muffins don’t use a butter and sugar base, I thought there was a good chance I could get away with less sugar. In actual fact, with just 75g of sugar spread between 12 muffins, that’s a little over a teaspoon per muffin. Not bad going for cakes, and big ones at that.
So here it is, my first ever recipe. Please try it, it’s super easy and a great treat for kids (they won’t even know they’re quite healthy!)
Low sugar carrot muffins
75g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
175g grated carrots
5 organic dried apricots
Grated zest of one orange
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
Preheat the oven to 180 (mine is a fan oven, it worked well on this temperature). Fill a muffin tin with 12 cake cases.
In a bowl, place the sugar, oil and eggs and mix until well combined. Then add in the carrots, orange zest, raisins and apricots.
You could make this with just raisins, but my kids had eaten most of ours, so I added what I had, which was 50g and then topped up with the sweet, squishy apricots. I imagine dates would also work well – same sweet, sticky texture.
Mix the flour with the bicarbonate of soda and cinnamon and sift all of this into the bowl with the carrot mixture.
Lightly mix until just combined – muffins can be a bit lumpy in texture and should not be overworked. The batter you have will be a soft, dropping consistency. Divide the batter between your cake cases – I put about 1.5 tablespoons in each case and then used the last bit to top them all up and make them even.
Bake for approx. 20-25 minutes, until nicely risen and brown. Use a skewer to check if they’re baked in the middle – as soon as it comes out clean, take them out. Leave to cool in the tin for around 10 minutes (so they don’t collapse sideways) and then remove to a wire rack (or even just a plate to be honest).
Most importantly, do a quality control check with a nice cuppa before serving to anyone else.