This recipe is highly recomended for those who want to eat muffins but don't prefer the denser texture compared to cakes, those who want to EAT but are highly calorie-conscious and those who want to find another source for getting their mandatory 5-a-day.


I personally feel that these muffins make a perfect breakfast or tea time snack and doesn't take too long to make. Don't be fooled by the low-fat business- it doesn't taste low-fat as far as my tastebuds are concerned. And as always, muffins are best when eaten fresh- warm out if the oven, but a day-old muffin is totally fine. As long as there are muffins, who's to complain?


Source: 1001 cupcakes etc series

Ingredients:
225 g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
1 tsp allspice (I omitted this)
115 g caster sugar (I wouldn't bother measuring- The recipe calls for only 6 tbsp in the mix -the rest is to be sprinkled on top)
3 large egg whites
3 tbsp low-fat margerine
150 mls thick low-fat natural yoghurt or blueberry-flavoured yoghurt
1 tsp vanilla extract
85 g fresh blueberries

Method:

1. preheat the oven to 190C/ gas mark 5. line a 12-hole muffin tin with paper cases.
2. sift the flour, bicarbonate of soda, salt and half of the allspice in a large bowl. Add 6 tablespoons of the sugar and mix well.
3. Place the egg whites in separate bowl and whisk together (lightly whisk). Add the margerine, yoghurt and vanilla extract and mix well, then stir in the blueberries until thorouhly mixed.
4. Add the fruit mixture to the dry ingredients, gently stiring ntil just mixed- do not overmix.
5. spoon into the paper cases and sprinkle the remaining sugar and allspice over the uncooked muffins.
6. bake in a preheated over for 25 min or until well risen, golden brown and firm to the touch. leave to cool in the tin for 5 minutes, then serve warm or transfer to wire rack to cool.