Wednesday, March 23, 2011

Blueberry Crumb Muffins

(Yields 1 dozen)
45g margarine, softened                           Crumb Topping:
170g sugar                                                   60g sugar
2 eggs                                                           30g flour
125ml skimmed milk                                 1 teaspoon cinnamon  
1 teaspoon vanilla                                       2 tablespoons margarine, softened
250g flour
2 teaspoons baking powder
dash salt
250g fresh blueberries, rinsed
1.   Preheat oven to 180 degrees C/356 degrees F. Spray a muffin tin with cooking spray.
2.   Using an electric mixer, cream together 45g margarine and 145g sugar. Add eggs, milk and vanilla. Carefully add the flour, baking powder and salt to batter, combining until just mixed and moistened. Fold in the blueberries using a wooden spoon or rubber spatula. Pour batter into prepared tin to a third of the way from the top.
3.   Prepare crumb topping. In a small bowl, combine the sugar, flour and cinnamon. Add margarine and mix together using a fork, until the mixture is crumbly. Sprinkle crumb topping over the tops of the batter.
4.   Bake muffins for 20-25 minutes or until light brown and a toothpick inserted into the center of the muffins comes out clean. Cool before serving.

Calories per serving: 216
Carbohydrates: 35g (grams) | Protein: 4g | Fat: 7g | Fiber: 1g
Tip: To save 43 calories and 2 grams of fat per serving, try the muffins without the topping.


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