Tesco had an offer on blueberries, which I haven't baked with in ages, so I snapped them up and baked some bun-sized, healthy muffins.This recipe makes 12 small muffins/buns.
139 calories per bun, 6g of fat.
INGREDIENTS
125g wholegrain spelt flour
125g self-raising flour
75g light muscovado sugar
1 tsp baking powder
1 tsp mixed spice
150ml soya milk or milk
1 beaten egg (or 1tsp NoEgg mixed with 2tblsps water for vegans)
50g of blueberries
40g chopped walnuts
2 tblsps vegetable oil
12 small muffin or bun-sized cases
METHOD
• Preheat oven to 180˚C
• Put muffin cases into bun tray
• Mix the flour, spice, sugar and baking powder in a bowl
• Beat egg or make up the NoEgg as per pack
• In a jug, mix together the soya milk, oil and egg/NoEgg mixture
• Make a well in the flour and beat in the milky mixture
• Mix in the blueberries and walnuts until you have a sticky dough
• Divide the mixture between the muffin cases
• Bake for 25 to 30 minutes
