These blueberry muffins are moist and delicious—and they're sensationally low-Syn!
1½ cups (8oz) blueberries
½ cup (1oz) bran cereal, roughly crushed
2 tbsp sugar substitute
¼ cup freshly squeezed orange juice
½ cup (2oz) self-rising flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
2 eggs, lightly beaten
fat-free plain yogurt, to serve
blueberries (optional), to serve
1) Preheat oven to 390°F.
2) Place the blueberries, bran, sweetener, and orange juice in a bowl and stir to mix well. Sift in the flour, baking powder, and ground spices. Add the eggs and mix until fairly well blended.
3) Line six muffin tins with muffin liners and spoon the mixture into them. Place in the oven and bake for 15–20 minutes until risen and firm to the touch.
4) Remove from the oven and serve warm with a dollop of yogurt and blueberries, if desired.
Tip: As a substitute for self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a 1 cup measuring cup. Add all-purpose flour to measure 1 cup.