blueberry muffins
A lighter alternative to this breakfast favourite
takes 25MIN makes 6
150g self-raising flour 1tsp baking powder 2-4tbsp stevia sweetener 160ml can coconut cream 2 eggs 4tbsp milk 150-200g punnet blueberries
Preheat the oven to 180°C/160°C fan/gas 4. Line a 6-hole muffin tin with squares of greaseproof paper or paper cases. Sift the flour and baking powder into a bowl. Stir in the sweetener. Tip the coconut cream into a jug and beat in the eggs and milk until smooth. Pour the mixture into the flour, add the blueberries and stir in until just mixed. Divide the mixture between the paper cases. Bake for 15-20min, or until risen and just firm to the touch in the centre. Remove from the oven, lift out the muffins and place them on a wire rack to cool.