Blueberry Muffins

DrGourmet has changed the Blueberry Muffin recipe, which I used to have a lot for breakfast. The new one has loads more fibre, and I'm sure will be very nice. But I like the old one too! good job I printed it off. This quantity made 6 big muffins, at 174 cals per muffin. It doubled up easily, and you could freeze them individually, they defrost overnight in the fridge.

 

  • 3 tbsps light spread
  • 0.5 cup Splenda
  • No-fat dried egg subsitute, 1 egg's worth, plus the liquid to make it up
  • 2 tbsps non-fat yoghourt
  • 0.5 tsp vanilla extract
  • 1.5 cups plain flour
  • 0.25 tsp salt
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 cup non-fat buttermilk
  • 0.5 cup blueberries

Preheat oven to Gas Mark 5.

Cream the spread and Splenda til smooth, whisk in the yoghourt and vanilla.

Sift in the dry ingredients. Gently fold together, adding buttermilk and the required amount of water for the egg substitute. (If you're out of egg substitute, put 1 whole egg in with the yoghourt.) Don't overmix. Fold in the blueberries last.

Put in a muffin tin, with papers if you can get them.

He says bake 12-15 minutes, but that was never enough, I found half an hour was better.

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