So the one's I baked were incredibly low fat since I forgot to put margarine in... As you can imagine I was extremely annoyed remembering I didn't put any in when they were 5 minutes away from being done in the oven! I tried one straight from the oven (always best when they're warm) and it was still delicious, soft on the inside, crisp on top and a lovely fruity flavour along with warm cinnamon flavours - mmm! However, they were stuck to the paper cases which I presume may not have been so bad if there was more fat in there (from the marg). I also think they would be more moist with marg in as well, so of course, don't be silly like me and forget to put it in! What I particularly love about these is the golden colour from the sprinkling of sugar and spices before baking in the oven.
Makes 6 muffins
- 115g plain flour
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 1/2 tsp mixed spice (or just cinnamon)
- 55g caster sugar
- 1 egg
- 1.5 tbsp low-fat margarine
- 75ml (5 tbsp) low-fat natural yogurt
- 1/2 tsp vanilla extract
- 40g fresh blueberries
1. Pre-heat the oven to gas mark 5/190 degrees. Place 6 muffin cases in a muffin tin.
2. Sift the flour, bicarb of soda, salt and half the mixed spice into a mixing bowl. Add 6 tbsp of the sugar and mix together well.
3. In a separate bowl, whisk the egg, margarine, yogurt and vanilla extract. Stir in the blueberries then pour the mixture into the dry ingredients. Gently stir until combined.
4. Divide the mixture into the muffin cases (about 2/3 full). Sprinkle over the remaining sugar and some mixed spice over the muffins.
5. Bake in the oven for around 20 minutes, or until well-risen and golden brown. Cool on a wire rack. Best eaten warm!