nutrition info
PER SERVE (with sugar) 1450kJ (346Cal), protein 11g, total fat 6g (sat. fat 2g), carbs 61g, fibre 5g, sodium 423mg. Carb exchanges 4. Gl estimate high
PER SERVE (with sugar substitute) 1280kJ (306Cal), protein 11g, total fat 6g (sat. fat 29), carbs 50g, fibre 5g, sodium 423mg. Carb exchanges 372. GI estimate high
nutrition info
PER SERVE 946kJ (226Cal), protein 18g, total fat 12g (sat. fat 5g), carbs 11g, fibre 1g, sodium 315mg. Carb exchanges 12. Gl estimate low. Lower carb
BLUEBERRY MUFFINS WITH CRISPY TOPPING
PREP 15 MINS COOK 25 MINS MAKES 6 (1 PER SERVE AS A BRUNCH)
150g (1 cup) self-raising flour
80g (1/2 cup) wholemeal self-raising flour
1 Tbsp psyllium husks
80g (V2 cup, lightly packed) brown sugar or 1/2 cup granulated sugar substitute
2 x 60g eggs, lightly whisked
50g light margarine, melted, cooled
160ml (2/3 cup) skim milk
1 tsp vanilla essence
125g punnet blueberries
Icing sugar, for dusting
Tea, to serve
TOPPING
80g (2 cups) Special K cereal
1 1/2 Tbsp honey
1 egg white (from 60g egg), lightly whisked
1/4 tsp ground cinnamon
1 Preheat oven to 170°C (fan-forced). Spray six 185ml (3/4 cup) muffin-tin holes with oil. Line bases with baking paper.
2 To make the topping, put the cereal in a medium bowl. Crush slightly using your hands. Add the honey, egg white and cinnamon and stir until well combined. Set aside.
3 Put flours, psyllium husks and sugar in a large bowl and stir to combine. Whisk the eggs, margarine, milk and vanilla in a medium bowl. Add the wet mixture to dry mixture. Using a wooden spoon, stir until just combined. Stir in the berries.
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