RECIPES
Blueberry Muffins
Reduce Text
PrintBlueberry Muffins
| Per 100g |
Per Serve |
|
|---|---|---|
| Energy (kJ) | 861 | 578 |
| Protein (g) | 5.5 | 3.7 |
| Total Fat (g) | 6.6 | 4.5 |
| Sat. Fat (g) | 1.9 | 1.3 |
| Carbohadrates (g) | 29.9 | 20.1 |
| Total Sugars (g) | 9.8 | 6.6 |
| Dietary Fibre (g) | 1.6 | 1.1 |
| Sodium (mg) | 323 | 217 |
Serves 12
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients:
1/4 cup wholemeal self-raising flour11/2 cups self-raising flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup caster sugar
1/2 cup blueberries
60 g (1/4 cup) Flora pro-activ
Spread, melted
11/4 cups buttermilk
1 egg, lightly beaten
1 teaspoon vanilla essence
Method:
step 1: Pre-heat oven to 200°C. Brush a 12-cup nonstick muffin tin with a little extra melted Flora pro-activ.step 2: Sift flours, baking powder and cinnamon into a bowl. Mix in sugar and blueberries. In another bowl, combine Flora pro-activ, milk, egg and vanilla. Mix the Flora pro-activ mixture into the dry ingredients until just combined, using no more than 16 strokes. Spoon mixture into prepared tin.
step 3: Bake for 15-20 minutes or until a skewer inserted into the centre comes out cleanly. Serve warm or cold.
Points of Importance: It is very important not to overmix this type of muffin: even though the mixture will appear incompletely mixed, do not be tempted to continue mixing or the muffins will be tough. A 'cauliflower' appearance on the top of the muffin will indicate a light textrued, tender interior.
