In celebration of Earth Hour my good man and I tasked ourselves with planning a meal that was not only good for the earth, but our bodies too. Adrian chose the main course, vegetarian pizza and I chose dessert with low-fat berry cakes. The deal was we go without meat and create no garbage, little steps.
These little berry cakes (cooked in muffin tins, and yes they could be offered as muffins) are not only low-fat and delicious but the taste puts us in mind of summer and the warmer months to come.
1 1/2 cups of flour
1/2 cup of sugar
1 tsp baking powder
1/2 tsp of baking soda
1/4 tsp salt
1 cup of low-fat (not fat-free) yogurt (any berry flavour)
1/2 cup of veg. oil
1/4 cup of low-fat or fat-free milk
1 tsp. lemon zest
1 cup of fresh or frozen berries (I use raspberries)
Mix dry ingredients together, and in separate bowl mix wet ingredients except berries. Gently mix together dry and wet ingredients (do not over-mix, or they will be tough). Carefully fold in berries.
Bake in individual muffin tins (a spritz of spray oil to the pan first) for 25 minutes.
Serve with fresh berries or frozen yogurt.
These freeze nicely.