Light whole-wheat blueberry muffins, lightly sweetened and studded with juicy berries — a lovely treat with tea or coffee.
Makes 12
Nutrition (per muffin, estimated)
- Energy: 158 kcal
- Protein: 4 g
- Fat: 11 g
- Carbohydrate: 11 g
- Fibre: 2 g
Estimated values.
Ingredients
- ½ cup vegetable oil
- 2 eggs
- ¾ cup milk
- 175 g powdered sweetener
- ½ teaspoon vanilla flavouring
- ¾ cup frozen blueberries
- 1½ cups whole wheat flour
- 1 packet baking powder
Method
Whip the powdered sweetener and oil together well with a mixer. Add the eggs one at a time, mixing between each. Add the milk, vanilla, whole wheat flour and baking powder and keep whipping until smooth. Finally, fold in the frozen blueberries with a wooden spoon. Divide the batter among 12 small muffin cases and bake at 180°C until lightly golden (about 25–30 minutes). Serve.