Blueberry muffins
| Prep Time: 15 min | Serves: 9 |
| Cooking Time: 30 min | Yield: 9 muffins |
Antony Worrel thompson's recipe slightly adapted to the ingredients I had in the house.
Ingredients
- 200 g Blueberries
- 250 g Wheat Flour, Whole-grain
- 2 tsp Baking Powder
- 17 g Cane Sugar
- 150 ml Skimmed Milk
- 1 Large Egg
- 2 tbsp Pure Sunflower Oil
Directions
Preheat over to gas mark 4.
I used tate and lyle light cane, which has 1/3 less calories than normal sugar but is not on MyPlate so I changed the quantities to give the right calories.
Mix wholemeal flour with 2 tsp baking powder and 25g of sugar.
Whisk together milk, egg and oil.
Make a hole in flour mixture and pour in egg/milk mixture, fold in.
Wash fresh blueberries and add to mixture.
Seperate mixture into muffin cases and bake for 25-30 minutes.