Blueberry Cinnamon Muffins

Blueberry Cinnamon Muffins

When I went to bed last night, I had no idea that my new blog would be so much in my mind! I toyed with the idea of which recipes I should create and post first, whether I should write more text before posting recipes, or whether I would always dream about my blog! I didn’t expect to be woken by the bin men this morning – slamming the lid of the wheelie bin at 6.05am! So I woke up early for a change and decided that my first ‘nutritious recipe’ would be cake! Doesn’t everyone love cake? Okay, so probably not the most expected recipe, but I’m sure you’ll agree this is a welcome addition and once you’ve tried the light, fluffy, fruity, spicy morsels of muffin… you’ll know they’re good for you!

Gather

• 100g Dairy Free Spread (I used vitalite)
• 100g Sugar
• 100g Self Raising Flour
• 50g Fresh or Frozen Blueberries
• 50ml Dairy Free Milk (I used coconut)
• 2 eggs
• 1 tsp cinnamon
• 1 tsp baking powder
• pinch of salt (I used sea salt)

Prepare

1. Preheat the oven to Gas Mark 5 (190c / 375f).
2. Cream the spread with the sugar (using a wooden spoon).
3. Add the flour to the mix, sprinkle over the cinnamon, baking powder and salt.
4. Break one egg on top of the flour, mix to combine, then add the second egg and combine gently.
5. Add the milk and beat until smooth and a paste like consistency.
6. Add the blueberries and gently combine..
7. Spoon into 12 muffin cases (I always line my tin with cases but you can grease tins if you prefer).

Bake

• Place the filled tray on the top shelf in the oven for 15-20 minutes.
• Cakes will be golden brown and well risen when cooked.
• Leave in the tin for 5 minutes before moving to a wire rack to cool.
• Enjoy!

© Life Diet Health 2015