Low-fat Blueberry Muffins

BAKING

Not completely good - but better than a normal muffin!

THE RECIPE

Low Fat Blueberry Muffins
(Makes 12)

5 tbsp olive oil
225g self raising flour
115g wholemeal flour (plain can be used as a substitute)
2 tsp baking powder
zest 1/2 a lemon
1tsp of lemon juice
85g caster sugar
50g brown sugar
1 small banana (best when they are very ripe and going black)
1 egg
290ml low fat yoghurt
225g fresh blueberries

1. Heat oven to 200C. Line muffin tin with paper cases. Mix both flours with the baking powder and the lemon zest.  Stir in both sugars, but keep back 1 tbsp of the caster sugar.

2. Mash the banana, beat the egg, then mix them together in a bowl with the yoghurt and oil.  Now pour into the flour mix and stir together with a metal spoon, they just need to be combined not mixed.  Add the blueberries and stir again.  (be careful not to crush them!)

3. Spoon mixture into the tin, each one should be very full.  Bake for 20-25 minutes until risen and golden brown.

4.  Mix the tbsp of caster sugar and the lemon juice together.  When the muffins are done brush the lemon and sugar over the top while they are still hot.  Leave to cool for around 15 minutes. 

The muffins will last for around 2 days - yum!