Ready to have a healthy and happy Easter? We’ve got two new healthy Easter recipes for you to enjoy. We hope you have fun making these dishes.
We understand that baking while scrolling on a screen can be a bit tricky! So you can download the recipes as a PDF too. We would love to see your creations on social media – be sure to tag us on @bewellwalsall on Facebook!
Carrot cupcakes
Ingredients
- 3 large carrots, peeled and grated
- 140g sultanas
- 150ml orange juice
- 80ml vegetable oil
- 3 tbsp low-fat plain yoghurt
- 115g wholemeal flour
- 115g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 100g dark muscovado sugar
- 2 eggs
- Optional – frosting
- 100g light soft cheese (cold from fridge)
- 100g quark (cold from fridge) OR 100g Greek yoghurt
- 3 tbsp icing sugar
Method
- Pre-heat oven to 160°C/fan140°C/gas mark 3 put paper cases into a 12 bun tray.
- Put sultanas in a bowl, pour over the orange juice and leave to soak.
- Mix together wholemeal flour, self-raising flour, baking powder, bicarbonate of soda and cinnamon.
- In a separate bowl, combine the eggs and sugar and whisk until thick and foamy.
- Start to slowly add the oil and yoghurt and continue whisking until well combined.
- Add the flour mixture in batches and fold in gently.
- Fold the carrots and sultanas (drained) into the mixture.
- Once the carrots and sultanas have been added, you can spoon the mixture into the bun cases and bake for 25 minutes or until an inserted skewer comes out clean.
- Allow to cool. During your cool time, you can make the frosting. To make the frosting for your cupcakes, gently combine soft cheese, quark OR Greek yoghurt, and icing sugar.
- Once the cakes are cool, swirl on the frosting. Eat and enjoy (and store the rest in the fridge)!
Download carrot cupcakes recipe >
Wholemeal hot cross buns
Serves 15
Ingredients
Buns:
- 500g strong wholemeal flour
- 60g Silver Spoon Half Spoon sugar
- 7g (1 sachet) fast-action yeast
- 75g sultanas
- 25g dried mixed fruit
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 300ml skimmed milk
- 30g low-fat butter spread
- 1 egg
- Crosses
- 75g plain flour
- 75ml (about 5 tbsp) water
Glaze:
- 3 tbsp apricot jam
Method
- Add the flour, Half Spoon sugar, yeast, sultanas, mixed fruit, cinnamon and mixed spice to a large mixing bowl and mix together.
- After this, add the milk and butter to a small saucepan. Then you can bring the milk and butter to a slight simmer before taking the mix off the heat.
- In a separate bowl, whisk the egg.
- Create a hole in the flour mixture and gradually stir in the wet ingredients to form a dough.
- Transfer to a floured surface and knead for 5 minutes.
- After you’ve kneaded, put the dough back into the bowl, cover with cling film or a clean tea towel and leave to rise for 1 hour or until the dough has doubled in size.
- Transfer the dough onto a floured surface and squeeze out the air. Now it’s time to split the dough into 15 equally sized pieces (about 70g each). Shape each piece into a bun and place on a baking tray lined with baking paper.
- Cover the buns with cling film or a clean tea towel and leave to rise for 1 hour.
- Preheat the oven to 200°C/gas mark 6. In a small bowl, mix the flour and water to form a paste to create the crosses. Transfer the paste into a piping bag or sealable food bag (you can cut off a corner of the bag to act as a nozzle).
- Once the buns have risen, pipe crosses onto the top of each bun. Bake in the oven for 15-20 minutes until golden.
- Gently heat 3 tbsp apricot jam in a pan and glaze the buns while they are still warm. If you don’t have a pastry brush to glaze with, you can just use the back of a spoon.
Download hot cross buns recipe >
Want more free recipes?
We hope you have a healthy and happy Easter! Fancy more free recipes? Our Beezee Adults weight management programme offers loads of tasty meal ideas.
