Ingredients: 200 g plain flour 1/2 teaspoon bicarbonate of soda 2 teaspoons baking powder 75 g caster sugar a pinch of salt 75 g polyunsaturated margarine, melted 100 ml low-fat plain yogurt 100 ml skimmed milk 1 medium egg 200 g fresh blueberries
Directions:1. Preheat the oven to 200 C or 400 F. Line a Yorkshire pudding tin or muffin tray with 12 muffin or cup cake cases. 2. Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk and egg together. 3. Pour the wet ingredients into the dry and combine very gently so you don`t over-work the mixture. 4. Gently stir in the blueberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top. 5. Transfer to a wire rack and cool or eat warm. |