Tuesday 29 January 2013

Posted by Judie on Tuesday 29 January 2013
A low fat but very tasty version :)

Makes 12 muffins
  • 1 1/2 cups all-purpose flour
  • 1 cup fresh blueberries
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 cup skim milk
  • 2 tablespoons margarine, melted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • cinnamon and brown sugar for sprinkling (optional)

Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.

Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.

In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries.

Fill each tin two-thirds full with batter. Sprinkle tops with brown sugar and cinnamon. Bake in preheated oven 20-25 minutes or until golden brown.

Original Recipe

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