Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Blueberry skyr muffins

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Blueberry skyr muffins

How to Make Blueberry skyr muffins

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins

Serves:

Makes 12 muffins

Dietary:

Vegetarian

Ingredients

  • 240g/8½oz plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g/3½oz caster sugar
  • 100g/3½oz butter
  • 150g/5½oz natural skyr, Greek yoghurt
  • 2 free-range eggs
  • 2 tbsp milk
  • 50ml/2fl oz honey
  • 1 tsp vanilla extract
  • 150g/5½oz blueberries
  • 2 tbsp granulated or demerara sugar
  • salt

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.

  2. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt.

  3. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.

  4. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured.

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