Blueberry cupcakes

24 servings Prep: 30 mins, Cooking: 20 mins
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Starch

By Food24 November 03 2009
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Ingredients (12)

30.00 ml oil — canola or macadamia
0.00 0 eggs — separated
250.00 ml vanilla yoghurt — low fat, fruit
250.00 ml milk — skimmed
5.00 ml vanilla — essence
250.00 ml flour
20.00 ml Baking powder
0.00 0 cinnamon — ground, pinch
500.00 ml oat bran
125.00 ml pronutro — whole-wheat, original or apple bake
125.00 ml sugar
250.00 g blueberries
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Method:

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.



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