Blueberry muffins
Preparation : 15 min.
Cooking time : 15 - 20 min.
Makes 10 muffins
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225g (8oz) plain flour
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1 tbsp baking powder
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½ tsp ground cinnamon
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115g (4oz) caster sugar
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85g (3oz) fat spread (not low fat)
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100ml (4fl oz) Alpro soya alternative to milk
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2 medium eggs - beaten
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3 - 4 tbsp blueberry jam or conserve
Preheat the oven to 200°C, Gas mark 6. Put 10 paper muffin cases in a muffin bun tray.
Sieve the flour, baking powder and cinnamon into a bowl, stir in the sugar.
Melt the fat spread in a medium bowl then add the Alpro soya alternative to milk and eggs, along with 2 tbsp of the blueberry jam, lightly whisk until all the ingredients are mixed together.
Add the milk mixture to the flour and carefully fold in, do not over mix.
Place 1 dessertspoon of the mixture into each muffin case. Top mixture with ¼ tsp of the blueberry jam and then place another spoonful of muffin mixture over the top enclosing the blueberry jam. Bake in the over for approximately 15 - 20 minutes until golden brown. Delicious warm or cold.
These go down really well with a glass of juice or a smoothie for breakfast.