Top UK chef, Antony Worrall Thompson, says; "It's still possible to enjoy lunchtime treats whilst reducing the added sugar. My wife regularly cooks for my children, as do I, and we simply swap sugar for the low calorie sweetener SPLENDA®. Try my lunchbox friendly recipes - my kids can't tell any difference in taste - and you'll be safe in the knowledge that you're cutting down your child's sugar intake without sacrificing any of the great flavour." MAKES 10 · 300g wholemeal plain flour · 2 teaspoons baking powder · 1 teaspoon mixed spice · ½ teaspoon salt · 50g ground almonds · 1 large egg, beaten · 1 teaspoon vanilla extract · 100ml vegetable oil · 100ml semi-skimmed milk · 12 tablespoons Splenda granulated sweetener · finely grated zest of 1 orange · 350g carrots, peeled and finely grated · 50g raisins for the icing: · 150g low fat soft cheese · 1 tablespoon Splenda granulated sweetener
If you love carrot cake, then you’ll adore these muffins... 1. Preheat the oven to 200°C/400°F/gas mark 6. Place ten paper muffin cases into a muffin tray, or use squares of greaseproof paper. 2. Sift the flour, baking powder, mixed spice and salt into a large mixing bowl. (Add any bran bits left in the sieve from the wholemeal flour back to the bowl.) Stir in the ground almonds. 3. Beat together the egg, vanilla extract, vegetable oil, milk, sweetener and most of the orange zest. Add the grated carrots and stir well. 4. Tip the wet ingredients and raisins into the bowl with dry ingredients. Stir until just combined. Avoid over-mixing and do not beat. Spoon the mixture into the paper muffin cases. Transfer to the oven and bake for 20–25 minutes until risen and golden. Cool on a wire rack. 5. To make the icing, mix together the soft cheese and sweetener until smooth. Top the muffins with the icing and sprinkle them with the reserved orange zest. Per serving: 288kcal; 7g protein; 14g fat; 2.2g saturated fat; 35g carbohydrate; 11.4g sugars; 2.4g fibre; 0.31g sodium