Low GI Lemon Blueberry Muffins

By WLR's Food Information Executive, Laurence Beeken

Ingredients

• 6oz/168g Flour, Wholemeal, Average
• 1oz/28g Wheat Bran, Average
• 4oz/112g Sweetener, Canderel, Spoonful, Canderel
• 1 Tbsp/6g Baking Powder, Average
• ¼ Tsp/1.3g Salt, Table, Average
• 8 fl ozs/240ml Milk, Skimmed, Average
• 1 Egg/55.9g Eggs, Omega 3
• 1.7oz/46.5g Margarine, Average
• 1 Tbsp/6g Lemon, Peel, Raw, Average
• 4½oz/126g Blueberries, Fresh, Raw, Average

Method

Nutritious and with a high fibre content, Muffins are great to make if you are inexperienced in the kitchen, as you can literally throw it all together. The blueberries add a healthy twist to this children's favourite.

1. Line a muffin tray with individual paper cases.
2. Preheat the oven to 190C (375F, Gas Mark 5).
3. Melt the margarine.
4. In a small bowl, whisk together the milk, egg, margarine and lemon rind.
5. In a large bowl, sift together the flour, bran, sweetener, baking powder and salt.
6. Make a well in the centre of the flour and add the liquid, folding the two together until you have a gooey mix.
7. Stir in the blueberries.
8. Divide the mixture into the muffin cases.
9. Bake in the oven for approximately 20 minutes or until the tops are lightly golden and spring back when pressed with your finger tip.

Cool on a wire rack before serving - if you can wait that long!