Low Fat Blueberry Muffin

Makes 12 225g plain flour 1 tsp bicarbonate soda ¼ tsp salt 1 tsp allspice 115g caster sugar 3 large egg whites 3 tbsp low fat margarine 150 ml thick, low-fat yogurt or blueberry yogurt 1 tsp vanilla extract 85g blueberries

Original recipe from The Big Book of Baking here Preheat the oven to 190oC. Place 12 paper muffin cases in the muffin tin. Sift the flour, bicarbonate of soda, salt and half the allspice into a large mixing bowl. Add 6 tablespoons of the sugar and mix together well. In a separate bowl, whisk the egg whites together. Add the margarine, yogurt and vanilla extract and mix together well, then stir in the blueberries until thoroughly mixed. Add the fruit mixture to the dry ingredients then gently stir until just combined. Do not overstir the mixture – it is fine for it to be a little lumpy. Divide the mixture evenly between the paper cases (they should be 2/3 full). Mix the remaining sugar with the remaining allspice, then sprinkle the mixture over the muffins. Bake in the preheated oven for 25 minutes, or until risen and golden. Remove the muffins from the over and serve warm, or place them on a wire rack to cool completely.