Blueberry cupcakes

Recipe from: 7/1/2008 12:00:00 AM

Ingredients 12
Servings 24
Time 30

Ingredients

  • 30
    ml
    oil, canola or macadamia
  • 0
    2 eggs, preferably omega-3 rich, separated
  • 250
    ml
    low-fat yoghurt, fruit or vanilla
  • 250
    ml
    skimmed milk
  • 5
    ml
    vanilla essence (optional)
  • 250
    ml
    flour
  • 20
    ml
    baking powder
  • 0
    pinch ground cinnamon
  • 500
    ml
    oat bran
  • 125
    ml
    ProNutro, whole-wheat, original or apple bake
  • 125
    ml
    sugar or equivalent sugar substitute
  • 250
    g
    blueberries, fresh or frozen, not tinned
 

Method

20
 
1. Preheat oven to 200 degrees Celsius.
2. Line 2 standard size (6 cm diameter) 12 hollow muffin pans with paper cases (24 in total).
3. In a large bowl mix the oil, egg yolks, yoghurt, milk and vanilla essence together.
4. Sift the flour, baking powder and cinnamon over the yoghurt and egg mixture.
5. Sprinkle the oat brand, ProNutro and sugar on top and mix well.
6. Spoon the berries on top of the batter and gently fold them into the batter.
7. Whisk the egg whites to soft peak stage and fold them into the batter.
8. Spoon the mixture into the paper cups, to ¾ full.
9. Bake immediately for 20 minutes, until risen and golden brown. Remove from muffin pan to cool on a wire rack.
 

Read more on: starch  |  bake
 

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