Who doesn’t like a cake with a cup of tea or coffee? And here we have a “kinder fat” version of a muffin that you can enjoy: “kinder fat” because we’ve used a monounsaturated/polyunsaturated fat which means it is low in saturated fat.
Makes 12 large muffins or 18 smaller ones
150g of blueberries, washed (can use frozen ones, too)
250g self-raising flour
1 tsp bicarbonate of soda
55ml sunflower oil
200ml milk (we’ve used skimmed to reduce the calorific value but you can use any)
2 tsps vanilla extract
Muffin cases (paper or silicon; one or two muffin cake trays)
- Preheat the oven to gas mark 6, 200°C electric.
- Place the paper or silicon cases into the muffin cake trays. Use two trays and see how far the muffin mixture goes.
- Put the flour, sugar and bicarbonate of soda in a large bowl and mix together.
- Now put the sunflower oil, milk and vanilla extract into another bowl along with the eggs and mix together until all the wet ingredients are combined.
- Add the wet ingredients to the dry, and mix well until they are combined.
- Add the blueberries by gently folding them into the mixture.
Dawn: The term ‘folding’ means to gently scoop the blueberries into the muffin mixture, making sure that the blueberries are intact rather than mixing as a method which can be a more vigorous way of adding ingredients.
Andrew: If you did split the blueberries, they would bleed colour into the mixture before it was cooked.
Dawn: Which is fine and will create a swirly pattern so the choice is yours.
- Spoon the mixture into the paper or silicon cake cases. Put in the oven and bake for 15-20 minutes or until the muffins have risen and and are turning a light golden brown in colour.
- Place on a wire rack to cool.
Dawn: And enjoy warm or cool with a nice cup of tea!
Andrew: Let me kick off my shoes, put my feet up and enjoy a muffin moment…bliss!