So, being a health conscious mum I took a deep breath and reviewed the recipe I had in hand. All in all, I vamped up a healthier version of my all time favourite carrot cake.
Here is the result:
125 g butter
125g natural yoghurt (so instead of 250 g butter, we start having healthiness here)
150 g xylitol (the fad still holds)
1 tsp vanilla essence
3 large eggs (if you know any alternatives for this, then be my guest and use that)
100 g graham flour (which is slightly better than white flour but only slightly. Don't have illusions)
100 g low-carb flour (Still has the same calorie content as normal flour, thought less carbs)
50 g desiccated coconut
200g grated carrots (equivalent of 2 medium size of grated one)
2 tsp. all-spice
zest of one lemon
2 cm piece of ginger grated
1 pinch of salt, bicarb and baking powder each
Turn on your over to 180°C and put paper in the muffin tin's holes.
Mix the melted butter, with the yoghurt, the sweetener and the vanilla. Add the eggs one by one. Grate in the ginger and the lemon zest then put the mixture aside.
Measure out the flour, coconut and grate the carrot. Add the all-spice, the salt, bicarb and baking powder into the flour, add the carrot, then pour in the liquid (or wet) ingredients. Measure out the mixture equally in the muffin holes and bake in the pre-heated oven for 25 mins.
If you follow my recipe, and bake 12 muffins, then one muffin will contain 198 kcal, which is not that bad.
p.s.: my little one just chomped away one and he was not complaining. That's all I can say.