I’ve had the Primrose Bakery cook book for about 4 years and have only made one recipe from it. At the moment I’m on a little bit of a mission to make more things from scratch so when hubby said he fancied a “healthy” dessert on Friday I said I’d make one rather than buying something from the shop.
So after a quick flick through my unused cook books I settled for these.
Ingredients (makes approx. 12 cupcakes)
110g unsalted butter (room temperature)
120g light soft brown sugar
175g clear honey
2 large eggs
220g sifted plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
65 ml semi-skimmed milk (room temperature)
1/2 teaspoon vanilla extract
65 ml low fat plain yoghurt
1. Preheat the oven to 160 degrees Celsius/180 fan/350 degrees Fahrenheit/Gas Mark 4, and line a cupcake tin with cases.
2. Cream together the butter, sugar and honey with an electric hand mixer until light and fluffy. Add the eggs one at a time, mixing for a few minutes after each one.
3. In a separate bowl combine the flour, bicarbonate of soda, baking powder and salt, whilst in a second bowl combine the milk, vanilla extract and yoghurt.
4. Add 1/3 of the flour mixture to the creamed mixture and beat well. Pour in 1/3 of the milk and yoghurt and beat again. Repeat until all the flour and milk has been added.
5. Fold in the granola until it is evenly distributed.
6. Spoon the mixture into the cases and bake for about 25 minutes (I’d check after 20 just to make sure). To check they are cooked insert a skewer into the centre of one of the cakes. If they are done it should come out clean.
Once they are ready, allow to cool and please do enjoy at least one warm (so yummy) and the rest will keep for a few days in a Tupperware.
As someone who regularly runs out of the house with just a cup of tea to keep me going these are perfect for popping in my bag to eat as breakfast either whilst I’m stuck in traffic on the commute or at my desk, if I ever manage to make it in early enough!