Blueberry Muffins

Blueberry Muffins 

Original points recipe

From the kitchen of  ALIPEEPS

servings |  12
estimated Points® per serving | 2

200g plain flour
½ teaspoon bicarbonate of soda
2 teaspoons baking powder
75g caster sugar
pinch salt
75g polyunsaturated margarine, melted
100ml low-fat plain yoghurt
100ml skimmed milk
1 medium egg
200g fresh blueberries



Preheat oven to Gas Mark 6/200C. Line Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.
Combine all the dry ingredients in a bowl. In another bowl mix melted margerine, yoghurt, milk and egg together.
Pour wet ingredients into dry and combine very gently so don't over-work mixture.
Gently stir in blueberries, again keeping mixing to a minimum, then quickly spoon into muffin cases. Bake for 20 mins till risen and golden on top.
Transfer to a wire rack and cool or eat warm.  

Blueberry Muffins

Serves 12

Points per serving: 2½

200 g flour

½ tsp bicarbonate of soda

2 tsp baking powder

75 g caster sugar

1 pinch salt

75 g polyunsaturated margarine, melted

1 pot natural low-fat yogurt (3½ fl oz)

100 ml skimmed milk

1 medium egg

200 g blueberries, fresh or dried

Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.

Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.

Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.

Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.

Transfer to a wire rack and cool or eat warm.

Blueberry Muffins

ProPoints recipe

Total 47 ProPoint

12 large 4 ppt

Best served on day they are, can frozen.

220 g plain flour (21 ppt)

1 egg (2 ppt)

125 g caster sugar (14ppt)

175 ml skimmed milk (2ppt)

80 g flora light (7ppt)

1 tbsp baking powder (1ppt)

150 g blueberries

Sift the flour, sugar and baking powder into a large bowl.

Melt the flora light and set aside.

Whisk the egg and add to the milk.

Add the flora light, milk, eggs and the blueberries to the dry ingredients.

Mix lightly.

Spoon into muffin cases and bake 180'C Gas 4 for 25 min