Blueberry Muffins

Yield: 12 muffins

- 225g oat flour
- 80g granulated sugar
- 1½tsp baking powder
- ½tsp baking soda
- ¼tsp salt
- zest of 1 lemon
- 2 eggs
- 285g fat-free plain Greek Yoghurt
- 1 tsp vanilla extract
- 200g blueberries

In a large bowl, combine all dry ingredients and blueberries, and then make a well in the center of the bowl. In another bowl, mix lemon zest, eggs, yoghurt and vanilla extract. Pour the liquid mixture into the well of the large bowl containing dry ingredients and mix only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Spoon the mixture into silicone cupcake cases, or greased and floured muffin pan. Bake in preheated oven set at 180C for 20 minutes, until the muffins are light and golden brown. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.

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