Blueberry Carrot Muffins

Cooking time of 30 minutes – Serves 12

Nutritional Information

• 129 Kcal
• 1.3g Fat
• 0.5g Saturates
• 25g Carbohydrates
• 1.1g Fibre
• 3.7g Protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Egg
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Lower carb
• Pescatarian

Ingredients

• 2 eggs
• 120g sugar (white/brown) or honey
• 150g natural low-fat yoghurt
• 200g flour
• 1 tbsp (15g) baking powder
• Juice and zest of ½ a lemon
• 50ml skimmed milk
• 1 medium carrot, grated
• 100g blueberries (fresh or frozen)

Method

1. Break the eggs into a bowl and add the sugar (or honey)
2. Beat well with a fork for 5 minutes to obtain a smooth mixture without lumps and bubbles
3. Add the yoghurt, the lemon zest and the lemon juice and mix well to combine
4. Sieve the flour and the baking powder and gradually add them to the mixture, stirring well. Add some milk if required to obtain a smooth batter
5. Add the grated carrots and the blueberries and mix well
6. If you have a muffin tin, spray it with low-calorie spray oil and sprinkle the holes with some plain flour. Alternatively, you can use muffin cases
7. Add two spoons of mixture to each case/tin hole
8. Bake in the oven at 180°C for 15-20 min and then let them cool for another 10 minutes before serving