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
less than 30 mins
10 to 30 mins
Makes 12 muffins
- 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
Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.
Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt.
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.
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.