There is growing evidence that blueberries are powerful disease fighters
and they help make great breakfast treats or snacks
like this!
Like most baked goods, these muffins are best eaten fresh.
They are delicious served straight
from the oven, dusted with a touch of icing sugar and your favourite yoghurt,
breakfast fruit and freshly squeezed fruit juice.
Serves:
This Recipe makes 10 muffins.
Ingredients:
2 Cups plain flour
1 tablespoon baking powder
4 tablespoons reduced fat margarine, melted
150ml reduced fat milk
1 egg, beaten
1 large granny smith apple, peeled, cored and finely diced
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
3/4 cup blueberries (fresh or frozen)
Method:
Preheat oven to 180 degrees (160 fan forced). Lightly
grease a 12 hole muffin pan.
Sift flour and baking powder into bowl. Mix together
melted butter, milk and egg until well combined.
Place chopped apple, brown sugar and cinnamon in
with the flour mixture. Pour in the milk mixture and stir until
just combined.
Add the blueberries and carefully mix in.
Place in preheated oven and cook for 10 - 12 minutes.
Let stand for two minutes then take out of tin.
Serve immediately with a flavored fruit yoghurt and
extra berries if desired.
Additional Comments:
Note - berries
such as raspberries and blackberries can be substituted for blueberries.
If the berries are not in season they can be purchased frozen.
