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Saturday, 3 September 2016

Skinny Blueberry Muffin...

Introducing Canderel Sugarly Skinny Blueberry Muffin.

Perfect for breakfast or with an afternoon cuppa!

Makes 10 | Prep 15 mins | Cook 30 mins

  • 300g/ 11oz self-raising flour, sieved
  • 1 tsp baking powder, sieved
  • 1 tsp bicarbonate of soda, sieved
  • 175g/ 6oz Canderel Sugarly
  • 100ml/ 4 floz rapeseed oil
  • 2 eggs
  • 100ml/ 4floz soya milk
  • 2 apples, peeled and grated
  • 250g punnet fresh blueberries or use frozen

You will need a 12 hole muffin tin lined, with 10 paper muffin cases.

  1. Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Canderel Sugarly.
  2. Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.
  3. Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture.
  4. Put in the oven and bake for about 25-30 mins until risen and golden.

Cook’s Tip:

  • You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy.

*Recipe and recipe photography by Canderel Sugarly*

*No Payment was received*

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