Blueberry Muffins
Blueberry Muffins
Serves: Serves 12
Prep Time: 15 minutes
Standing Time: 10 minutes
Ingredients
- 2 cups self-raising flour
- 2 teaspoons bicarbonate of soda
- Pinch of salt
- 1/3 cup canola oil
- 1 cup SPLENDA® Low Calorie Sweetener Granular
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup reduced fat milk
- 1 cup fresh or frozen blueberries, thawed
Method
Place oven rack in top 1/3 of oven. Preheat oven to 200°C (400°F). Line 12 muffin cups with paper liners. Lightly spray liners with vegetable cooking spray.
Blend together oil, reduced fat milk, salt, bicarbonate of soda, vanilla extract, canola oil, SPLENDA® Granular, eggs and honey. At slow medium speed, beat in flour till combined. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
Spoon batter evenly into paper lined muffin cups. Bake for 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
To freeze muffins, wrap in heavy-duty aluminium foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.
Notes
This recipe, when compared with a traditional recipe, has a 29% reduction in kilojoules, a 38% reduction in carbohydrates and a 68% reduction in sugars.
Nutritional Information
Per serve
| Fat | 8 | g (sat fat 1g) |
| Carbohydrate | 27 | g |
| Energy | 811 | kj |
| Protein | 4 | g |
| Fibre | 1 | g |
| Sodium | 274 | mg |
| Sugars | 8 | g |
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