What is the difference between a cupcake and a muffin? A quick internet search will provide an array of answers to this question. Traditionally a cupcake has icing/frosting and usually the cupcake mixture is quite ‘plain’. It’s richness is found in the topping e.g. lemon curd, Baileys, marzipan etc. It is also sweeter than a muffin and far fluffier – in other words it is basically a small cake.

The muffin is denser and most times less sweet than a cupcake.The reason for this is that there is a higher flour:sugar/sweetener ratio in the muffin. It is the type of thing you might eat for breakfast and usually the mixture itself contains some sort of fruit or nut e.g. blueberry muffins.

The debate is – as I found out – still ongoing. There is a very funny and interesting article here if you’d like to read on šŸ™‚

Now I guess you’re waiting for my recipe!

Late one night I really, really (really!) needed to bake. It was getting close to bedtime, but I knew I had to do it. However I wasn’t willing to ingest a large amount of carbs, so I mixed and matched and experimented and came up with this. Which, surprisingly enough (given the time of night)Ā  – worked and satisfied my sweet tooth too.

You will need:

2 eggs

1 cup spelt flour (or 1 cup whole wheat flour, if you prefer)

1 cup ground almonds

1 cup single cream

1 cup powder sweetener (or 1 cup sugar, if you prefer)

1 1/2 tsp baking powder

A pinch of salt

1 tablespoon lemon juice and/or zest from 1 lemon

Whisk everything up and pour into your muffin cases. Bake at 170 degrees celsius until a knife/toothpick will come out clean when inserted into the muffin. It will take approximately 15-20 minutes. This recipe will make about 12 muffins.

Since I used spelt flour rather than whole wheat flour, and sweetener instead of sugar, these muffins are lower in carb content then your everyday muffin. If you’re watching your carb intake, you still shouldn’t scoff the whole lot in one go, mind you.

In case you’re wondering, the spelt has a very interesting, kind of nutty flavour to it that makes the muffin a great breakfast or tea-time snack. It gives it a bit more ‘bite’ whilst still retaining the pleasant moist characteristic of the muffin.


Low carb

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