INGREDIENTS
- 225 g / 8 oz plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp all spice
- 115 g / 4 oz caster sugar
- 3 large egg whites
- 3 tbsp low fat margarine
- 150 ml / 5 fl oz thick low-fat natural yogurt or blueberry-flavoured yogurt
- 85 g / 3 oz fresh blueberries
INSTRUCTION
Preheat the oven to 190’C / 375’F / Gas Mark 5. Place 12 paper muffin cases in a muffin tin.
Sift the flour, bicarbonate of soda, salt and half the all spice into a large mixing bowl. Add 6 tablespoons of the sugar and mix together well.
In a separate bowl, whisk the egg whites together. Add the margarine, yogurt and vanilla extract and mix together well, then stir in the blueberries until thoroughly mixed. Add the fruit mixture to the dry ingredients, then gently stir until just combined. Do not over sit the mixture – it is fine it to be a little lumpy.
Divide the mixture evenly between the paper cases (they should be about two-thirds). Mix the remaining sugar with the remaining all spice, then sprinkle the mixture over the muffins.
Bake in the preheated oven for 25 minutes, or until risen and golden. Remove the muffins from the oven and serve warm, or place them on a wire rack to cool completely.
Making & Baking 