Hi everyone,
I hope you have all had a brilliant Christmas, enjoying what the festivities had to offer.
Now the new year is here, and a happy one for you all I hope, it’s time to lose the extra pounds we may have gained (I know I did!).
We aim to cut back on food, exercise more, give up smoking, be nice to the in laws or all of the above. One of the resolutions is generally to be healthier, I have included a recipe this week that will include one large portion of your five a day, helping you on your way.
Blueberries Muffins the easiest way possible, they took me five minutes to make. When I baked these I replaced the milk with soya light milk, the butter with a dairy free alternative and possibly a few more blueberries than I should. The result was delicious, my children (the ever fussy teenagers, who think fruit and vegetables the enemy!) loved them
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
These made ten muffins comfortably and were so easy to put together.
I hope you enjoy making them and even better, eating them! Have fun in the kitchen and I look forward to blogging you all next week
