|
Nutrition Information |
Per muffin |
|---|---|
|
Energy (kcal) |
129 kcal |
|
Protein (g) |
3.0g |
|
Carbohydrate (g) |
14.2g |
|
Of which sugars (g) |
2.2g |
|
Fat (g) |
6.7g |
|
Of which saturates (g) |
0.8g |
|
Of which mono-unsaturates (g) |
3.6g |
|
Of which poly-unsaturates (g) |
1.9g |
|
Salt (g) |
0.3g |
|
Fibre (g) |
0.8g |
Blueberry Muffins
Serves 12
Preparation Time:
Cooking Time:
Ingredients:
- 4 tbsp vegetable oil
- 200g plain flour
- 2 tsp baking powder
- 5 tbsp SPLENDA® granulated
- 175ml buttermilk/milk
- 1 egg
- 1 tsp vanilla extract
- 200g blueberries
Method
- Preheat the oven to 180C/350F/gas mark 4. Prepare a 12-hole muffin tray with paper cases. This is best done in advance so the batter doesn't have to wait before being poured into the cases
- Sift the flour and baking powder into a large mixing bowl, then gently stir in the SPLENDA® Granulated
- In a separate bowl, mix the milk, vanilla extract, egg and the oil together. Make a well in the centre of the flour and slowly fold in the liquid. When all the liquid is added, beat well and add the blueberries.
- Spoon the mixture into the prepared muffin tray so that each case is about two-thirds full. Bake in the oven for 20-25 minutes. You can test whether the muffins are cooked by pressing lightly on one; if the top springs back, they are ready.
- Cool the muffins on a wire rack.
Tip: For a really indulgent treat they can be served slightly warm, split and spread with butter and jam (not included in nutrition information)
