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POINTS® value: 1.5
serves 20 cook 15 mins
prep time 15 mins level moderate
INSTRUCTIONS
2 tablespoon apple juice
75 g low-fat spread
3 heaped tablespoon honey, (runny)
1 medium egg(s)
2 teaspoon vanilla essence
4 medium pear(s), peeled, cored and cut into small pieces - then poached until tender
125 g blueberries
200 g self raising flour, wholemeal
1 teaspoon baking powder
2 teaspoon cinnamon, ground
Preheat the oven to Gas Mark 5/190ºC/375ºF and place 20 cup cases into 2 tins.
Beat together the low fat spread, honey, egg and apple juice until smoothish. Add the pears and blueberries and stir together.
In seperate bowl stir together the flour, baking powder and cinnamon.
Now is when you have to be quick; Combine the wet and dry ingredients only stirring enough to just mix then, immediately, spoon dessertspoonfuls of the mixture into the prepared cases.
Pop in the oven and bake for 12 mins, until risen and golden and just firm to the touch.
Turn out onto a cooling rack still in the cases and serve when cool. View High Resolution
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Blueberry Muffins
POINTS® value: 2.5
serves 12 level easy
prep time 15 mins cook time 20 mins
INSTRUCTIONS
200 g flour
1/2 teaspoon bicarbonate of soda
2 teaspoon baking powder
75 g caster sugar
1 pinch salt
75 g polyunsaturated margarine, melted
1 quantity natural low-fat yogurt, (3.5 fl oz)
100 ml skimmed milk
1 medium egg(s)
200 g blueberries, fresh or dried
Preheat the oven to Gas Mark 6/200°C/400°F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases.
Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together.
Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.
Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.
