1. Preheat the oven to gas 6/200C (180C in a fan oven) Mix together the flour, baking powder, bicarbonate of soda and add the Canderel Sugarly.
2. Beat in the oil, eggs and soya milk then stir in the grated apple and a third of the blueberries.
3. Spoon the mixture evenly between the paper cases then top each one with remaining blueberries, pushing them slightly into the mixture. Put in the oven and bake for about 25-30 mins until risen and golden. Eat on day of baking.
Cook’s tip.. You only need to stir the mixture briefly when making muffins, it can remain slightly lumpy
300g/ 11oz self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
175g/ 6oz Canderel Sugarly
100ml/ 4 floz rapeseed oil
100ml/ 4floz soya milk
2 apples, peeled and grated
250g punnet fresh blueberries or use frozen
Canderel® Sugarly Nutritionals
Suitable for diabetics as part of a balanced diet and suitable for vegetarians
|1/2 Teaspoon = 2g |
(Jar contains = 137 servings)
|Per Serving |
|of which saturates||0g||0g|
|of which sugars||0g||0g|