Cranberry & raspberry smoothie
A low fat, vitamin C-packed smoothie to start your day
Nutty blueberry muffins
Makes 12
Easy
Prep:
Cook:
plus cooling
Great tasting buttermilk cakes with less sugar - serve these lighter muffins at breakfast, warm from the oven
Skip to ingredients
- oil spray or 12 muffincases
- 200g self-raising flour
- 100g hazelnutwith or without skin, lightly toasted
- ½ tsp bicarbonate of soda
- 284ml pot buttermilk
- 100ml skimmed milk
- 3 large eggs
- 2 tbsp agave syrup
- 75ml rapeseed oil(we used butter flavoured)
- 100g blueberry
Nutrition: per muffin
- kcal211
- fat13g
- saturates1g
- carbs18g
- sugars5g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Lightly grease a silicone muffin tray with oil spray, or line with paper cases. Put the flour and hazelnuts in a food processor, and whizz until the nuts are finely ground. Tip into a bowl and stir in the bicarbonate of soda. Whisk together the buttermilk, milk, eggs, agave and oil.
step 2
Mix the wet ingredients into the dry until smooth, then stir in the blueberries. Divide the mixture between the muffin holes and bake for 20 mins until a skewer poked in comes out clean. Leave to cool for 10 mins, before turning out of the tray. If freezing, defrost at room temperature, then warm through in the oven.
