I decided to get back on the virtuous path of healthy eating after a few decadent days. I imagined the path would be paved with vegetable cakes, cucumber & tomato being high on my list. However, I couldn’t bring myself to make such experimental oddities…Instead I went for a light, virtually fat & sugar free gluten-free muffin recipe. I tossed in a few goji berries to my muffin batter but these can be substituted for other dried fruit or omitted all together. The filling was created out of curiosity and actually tastes really good. I find Chinese salted plums too much on their own but teamed with sweetened bean & sesame paste they’re delicious.
Feather-light goji muffins (gluten-free, fat-free, low sugar)
(Yields 6 muffins)
2 tbsp goji berries, soaked for 15mins in hot green tea
2 eggs separated
2 tbsp potato starch
2 tbsp rice flour
2 tbsp tapioca flour
½ tsp baking powder
2 tbsp orange juice
1 tsp fruit sugar
1 tsp orange zest
¼ tsp cream of tartar
1. Preheat the oven to 350F/180C/GM4
2. Soak the goji berries for 15mins in warm green tea. Once the berries are nice and plump, discard the tea & reserve the berries.
3. Sift together the flours & baking powder
4. In a separate bowl, beat together the sugar & egg yolk. Stir in the orange zest, goji berries and orange juice, and then mix in the flour.
5. In a clean bowl, whisk the egg whites and cream of tartar until it forms stiff peaks. Carefully fold into the batter.
6. Pour into a prepared muffin pan and bake for 15mins.
Sweet & salted red bean filling
2 tbsp red bean paste
2 tbsp black sesame paste
2 salted plums
1. Cut away the flesh from the salted plums and discard the stone. Chop the flesh into small pieces.
2. Mix the red bean paste, black sesame paste and salted plum pieces together to form a paste.
works well as a mini-bundt cake