Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many other kinds, these vegetable muffins are not too sweet, so they are as good in a packed lunch or as a snack.
Packed with fresh fruit and nuts, and delicately spiced with cinnamon, these homemade apricot and pecan muffins are lower in fat and sugar than store-bought muffins, and contain no trans fats or preservatives.
This crispy sesame shrimp and crab toast can be served as a starter or as a good savoury snack to hand around with drinks. Traditionally the toast is deep-fried in oil, but in this healthy version it is baked in a hot oven until crisp and golden.
Muffins are perfect for breakfast, providing the energy boost the body needs to start the day. This particular breakfast muffin recipe is packed full of good ingredients that add fibre, vitamins and minerals, too.
Fresh muesli, moist from soaking and rich with juicy fruit, is a revelation to those who have only eaten dried muesli. It has the consistency of oatmeal with the freshness of raw ingredients. This fresh fruit muesli makes a satisfying way to start the day.
For these delectable chili-flavoured Thai omelettes, the eggs are whisked with cornstarch to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.
A delicious basic omelette minus the fat and cholesterol – that’s the kind of recipe every health-conscious cook needs. To make this egg-white omelette even more delicious, you can embellish the dish in creative, savoury ways with simple fillings.
The term ‘Florentine’ in a recipe title indicates that the dish uses spinach. This updated version of the classic eggs Florentine uses a sauce thickened with cornstarch rather than a butter and flour roux. Serve with whole-wheat toast.
Eggs Benedict traditionally uses ham or bacon and a rich butter sauce. Here, a yogurt and chive hollandaise sauce contrasts with the richness of poached eggs and lean prosciutto, to make a lighter, but equally special version.