Hi All! I hope that you have enjoyed your weekend. I fit in a spot of shopping yesterday and got a couple of nice things. I managed to find a blouse for work and a striped dress from Valley Girl (gotta love cheap and cheerful). I don't expect these to last that long since they were really cheap, but they will be good for a season or so. I also got a nicer sweater for work from Farmers.
It is very hard to even imagine winter when it is still pretty consistently in the mid 20s up here in Auckland, but I don't want the colder weather to creep up on me and have nothing to wear for work!
I also got out for a bit of Mountain Biking yesterday evening. I'm still very much a beginner at this, and as a result my technique isn't that great. Because of this, I did take a bit of a journey off my bike and onto the ground. Ouch! Luckily I only have a couple of scrapes and bruises to show for this.
I realise that I have been a little bit slack with the recipes lately. It's not that I haven't been creating anything, but I just haven't been taking the time to photograph and document it. I promise to try harder in the future :)
As this week's focus for the 12-week challenge is cutting refined sugar for one day I thought that I should post a recipe that allows you to still enjoy sweet food without all of the refined sugars. I definitely have a sweet tooth, so anything that allows me to indulge in a healthier way is a winner in my book.
These muffins have been sweetened using brown rice syrup, as it doesn't play havoc with blood sugar like refined sugars do and it is a relatively natural alternative. If you don't have access to brown rice syrup, I definitely think that these muffins would work with honey. If you do try let me know! These muffins also feel a bit more like a treat thanks to the creamy 'surprise' that they have in the middle.
Enjoy xx
(Makes 12 regular-sized muffins)
Ingredients
1 cup all-purpose flour
1 cup wholemeal flour (you could use all wholemeal but they will be stodgier)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped dried apricots
3/4 cup brown rice syrup
2 eggs
1/2 cup milk
1/4 cup cream cheese
1 tsp brown rice syrup
Preheat oven to 180 degrees C. and line a muffin tin.
In a large bowl, sift the flours, baking powder and baking soda. Stir through the dried apricots.
In a separate bowl, beat together the brown rice syrup, eggs and milk. Make a well in the dry ingredients, add the wet ingredients, and fold together until just mixed.
In a small bowl, beat together the cream cheese and brown rice syrup.
Fill each muffin hole about 1/4 full with mixture, then add 1 tsp of cream cheese mixture. Fill each muffin hole evenly with the rest of the mixture.
Bake for 12-15 minutes, until the tops are golden and the top of the muffin springs back when gently pushed.
Eat within 1-2 days, or freeze for later.
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