Anyway, fingers was itching to bake - and why not start with something yum like Blueberry muffins/cupcake.
I was going to try out Nigella's recipe, hmmmm yummmie... thinking should i add a few chocolates as well. However, as i was peeping on Joy of Baking, i came across this recipe - normal blueberry muffins are very yum but also contains a lot of butter which equals to lots of saturated fat (not good).
So this recipe is fabulous - low in saturated fat because of the natural yogurt, so when baked and bite into it the cake it is moistful & flavourful, yet not too sweet, but have the burst of the blueberries. Perfect treat together with a lovely cappucino or mocha...hmmmm.
Makes 12 (cupcake size) Or 8 muffins
Time: Approx 30-40mins
Ingredients:
1cup/240ml Low Fat Natural Yogurt
1 Large egg, lightly beaten
1/4cup/60ml Canola or Corn Oil
1/2tspn Vanilla Extract
2cups/260g Plain Flour
1/2cup/100g granulated white sugar
1tspn Baking Powder
1/2tspn Baking Soda
1/4 tspn Salt
100g fresh blueberries
Method:
1)Preheat oven to 190C/375F.
2) In a bowl whisk together the yogurt, lightly beaten egg, oil and vanillat extract.
3) In another large bowl whisk together th flour, sugar, baking powder, baking soda and salt.
4) With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
5) Gently fold in the blueberries into the mixture, without bursting it.
6) Evenly fill the muffin/cupcake cases with the batter, either with 2 spoons or an ice cream scoop.
7) Place in the oven to bake for about 15-20mins or until a toothpick inserted in the centre of the cake comes out clean. Transfer to a wire rack and let cool down.
Tip: - Do not over mix the batte ror tough muffins will result.
Happy Baking!
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