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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Carrot and Coriander Muffins

I lik muffins for breakfast, and most of the recipes I have are sweet. These looked interesting and different, and come out at 204 cals per muffin. My normal blueberry muffins have 174, but I use non-fat yoghourt, low-fat buttermilk, sunflower spread, Splenda and non-fat egg substitute. So I expect with some tweaking I could get these down. Recipe makes 9 deep / large muffins. From delicious, September 2005.

 

  • 2 tsp cumin seed
  • 175 gms carrots
  • 50 gms pumpkin seeds
  • 2 tbsp chopped fresh coriander
  • 150 gms plain flour
  • 100 gms wholemeal flour
  • 1 tbsp baking powder
  • 1 tsp bicarb
  • 0.5 tsp salt
  • some black pepper – doesn't list it on ingredients but is mentioned in recipe
  • 200 ml milk (it doesn't say, but go for semi-skimmed)
  • 1 egg (try soy egg replacement)
  • 4 tbsps olive oil (think this might be necessary … the lightest you can find)

Preheat oven to Gas 5. Line 9 holes of a deep muffin tray.

Dry fry the cumin seed until toasted. Put into a large bowl, and add the carrot (coarsely grated), the pumpkin seeds and coriander.

Sift and add all other dry ingredients.

Add milk, egg and oil, stirring lightly until just mixed.

Fill each muffin hole 2/3rds full. Bake for 20 – 25 minutes until risen and firm. Cool 5 minutes, turn onto wire rack. Best the day they're made but can be frozen.

 

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