Blueberry Muffins

Blueberry Muffins

  • Makes12 servings
  • Prep Time35 min
  • Cook Time25 min
  • Total Time1 hr
  • Calories129
  • Made withSPLENDA® Granulated Sweetener

    Ingredients

    • 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%

    Instructions

    1

    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.

    2

    Sift the flour and baking powder into a large mixing bowl, then gently stir in the SPLENDA® Granulated.

    3

    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.

    4

    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.

    5

    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).

    Made with

    SPLENDA® Granulated Sweetener

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