Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

blueberry & lemon muffins




Source of Recipe


weight watchers


List of Ingredients




2 cups self-raising flour
¼ cup castor sugar
1 cup skim milk
1 egg, lightly beaten
1 tsp vanilla essence
2 tbs reduced-fat butter, melted
3 tsp grated lemon rind
150g blueberries


Recipe



Preheat the oven to 200°C. Spray a 12-hole (½ cup capacity) muffin tin with cooking spray. Sift the flour into a large bowl and add the sugar. Combine the milk, egg, vanilla, melted butter and lemon rind.

Pour into the flour mixture and stir until just combined. The mixture will look lumpy but do not over beat. Stir through the blueberries. Spoon the mixture into the muffin tin.

Bake for 18-20 minutes or until golden and cooked. Leave in the tin for 5 minutes then remove from tin and cool on a wire rack