Ever find you just need a tiny little something to give you a little lift throughout the day without going overboard on the calorie intake?
Well if so, look no further than today’s recipe – mini double chocolate muffins.
There is just enough naughtiness in them to satisfy your craving, but not enough to do major damage to your waistline (that is if you just stick to one – not the whole batch!).
Mid-afternoon is a popular time for people starting to feel the dip.
When I get home from work all I want to do is open a big bag of crisps and see how I get on with finishing it – but I know that’s not good!
So I have been researching some snack foods that will still hit the spot – but won’t cause too much damage to that diet you have been meaning to stick to since January or your health.
You don’t always have to go for the chocolate option, or a biscuit – choose some vegetables like carrots and cucumber cut into stick to dip into salsa or a reduced fat hummus.
That’s helping with your five-a-day as well. Winner.
If, like me, you crave the savoury rather than the sweet, then get on to the popcorn!
Popcorn has less calories in its simplest form than crisps – just don’t choose the toffee and caramel flavours.
Better still, pop your own – then you can control how much flavouring to add.
Seeds. They contain a whole host of nutrients that we need to keep us healthy, with a lot of them being high in protein meaning they become a very satisfying snack. Sesame seed, pumpkin seeds and sunflower seeds are all great choices. If you can’t just eat them straight then try sprinkling a few over salads, pasta dishes and even your porridge at breakfast!
Finally, have a go at making some flapjacks.
They are full of fibre and energy and if you choose to go homemade, you control how sweet they become!
But for the chocoholics – here is a recipe that will keep you ticking over until dinnertime, and that
you won’t need to feel too guilty about! Enjoy…happy baking!
• 130ml milk
• 40 g butter, melted
• 50g chocolate chips
• 2 tablespoons cocoa
• 70g caster sugar
• 130g self raising flour
1. Preheat oven to 170C (fan) and line a mini muffin tin with 24 cases.
2. Combine the sugar, flour and cocoa powder in a large bowl.
3. Add the melted butter and begin to mix.
Next add the milk whilst still stirring the mixture.
4. Finally stir in the chocolate chips, divide mixture into the cases and bake for 12 minutes.
Store for up to three days in an airtight container.
Tip of the Week
These can easily be made large if you prefer – just use normal size cases and double up the mixture! If you have any questions, get in touch – firstname.lastname@example.org