Blueberry Muffins

These go down really well with a soya based smoothie for breakfast - pop it into the microwave for 10 - 20 seconds if you prepare your muffins warm.

Ingredients
225g (8oz) plain flour
1 tbsp baking powder
½ tsp ground cinnamon
115g (4oz) caster sugar
85g (3oz) fat spread (not low fat)
100ml (4 fl oz) Alpro Light soya milk
2 medium eggs - beaten
3 - 4 tbsp blueberry jam or conserve

Method

1. Preheat the oven to 200°C, Gas mark 6. Put 10 paper muffin cases in a muffin bun tray.
2. Sieve the flour, baking powder and cinnamon into a bowl, stir in the sugar.
3. Melt the fat spread in a medium bowl then add the soya milk and eggs, along with 2 tbsp of the blueberry spread, lightly whisk together until all the ingredients are mixed together.
4. Add the milk mixture to the flour and carefully fold in, do not over mix.
5. Place 1 dessertspoon of the mixture into each muffin case. Top mixture with ¼ tsp of the blueberry spread and then place another spoonful of muffin mixture over the top enclosing the blueberry spread.
6. Bake in the oven for approximately 15 - 20 minutes until golden brown. Delicious warm or cold.

Makes 10

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