Preheat the oven to 180°C. Prepare a 12-hole muffin tray with paper cases. This is best done in advance so the batter doesn’t have to wait before being poured into the cases.
- Makes12 servings
- Prep Time35 min
- Cook Time25 min
- Total Time1 hr
- Made withSPLENDA® Granulated Sweetener
- 200 g plain flour
- 2 teaspoons baking powder
- 175 ml buttermilk/milk
- 1 teaspoon vanilla extract
- 1 egg
- 4 tablespoons vegetable oil
- 200 g blueberries
- 5 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy129 kcal165.38%
- Total Fat6.70 g8.59%
- of which saturates0.80 g0.29%
- Total Carbohydrate14.20 g5.16%
- of which sugars2.20 g0.8%
- Fibre0.80 g2.86%
- Protein3.00 g6%
- Salt0.30 g0.11%
Sift the flour and baking powder into a large mixing bowl, then gently stir in the SPLENDA® Granulated.
In a separate bowl, mix the milk, vanilla extract, egg and the oil together. Make a well in the centre of the flour and slowly fold in the liquid. When all the liquid is added, beat well and add the blueberries.
Spoon the mixture into the prepared muffin tray so that each case is about two-thirds full. Bake in the oven for 20-25 minutes. You can test whether the muffins are cooked by pressing lightly on one; if the top springs back, they are ready.
Cool the muffins on a wire rack.
Tip: For a really indulgent treat they can be served slightly warm, split and spread with butter and jam (not included in nutrition information).
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