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Wholemeal Blueberry Muffins

September 28, 2016

Moist and full of flavour, these are perfect for the lunchbox, breakfast, brunch or after school snack. Makes approx. 10 muffins (depending on your pan size)

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 10–12

Ingredients

1 cup plain flour

3/4 cup plain wholemeal flour

2 tsp baking powder

1/4 cup sugar

2 tbsp plant based Nuttelex

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tbsp golden syrup

grated rind of 1 lemon

1 egg or egg replacer

3/4 cup milk or plant based alternative

1 cup blueberries (if frozen do not thaw)

extra Nuttelex for greasing muffin pan

Health Tip:

Using half wholemeal and half plain flour in baked goods for extra fibre and flavour — you may need to add more liquid.

Directions

1Combine dry ingredients.

2Melt Nuttelex and golden syrup together and add to dry ingredients with egg and milk.

3Mix only enough to combined, fold through blueberries, and spoon into well greased muffin pans.

4Bake at 200°C for 10–12 minutes of until well risen and golden brown. Serve warm.

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