muffin’s up

These muffins were made as a gift and I substituted the sugar for sweetener as I wanted to make them diabetic-friendly. With sweets one usually needs to follow a recipe closer than with savoury foods, so this time I did measure things out! If you intend to use sweetener keep in mind that it is much lighter than sugar in weight and you’ll need to follow the instructions on the packet. You cannot simply replace one for the other and keep the same measurements 😉

You’ll need:

200g plain oats

30g soft brown sugar (mum says this can be substituted with 2 tablespoons of honey)

150g plain flour

75g sugar (or equivalent for sweetener)

1 tbsp baking powder

230ml skimmed milk

2 egg whites

2 tbsp veg oil

grated lemon peel from 2 lemons

1 tsp vanilla essence

230 g fresh or frozen blueberries or cranberries. I used 100g and it was plenty too.

How to make:

Preheat over to 200 C / 400 F / Gas mark 6

line 12 muffin cups with paper cases

Mix all dry ingredients together. In case you’re wondering the lemon rind is not a dry ingredient but will behave itself if mixed with the dry ingredients. Tried and tested. Then in a separate bowl mix all wet ingredients except the fruit. Combine slowly with dry ingredients while mixing. Gently stir in the fruit at the end. Try not to mush it. Fill muffin cups with your mixture. If you like you can sprinkle some oats and brown sugar on the top.

Bake for about 20-25 minutes until golden brown or until an inserted toothpick comes out dry. Let them cool a little bit, but they taste best when warm. Mmmmm…

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