Hope you all enjoyed my husband's guest post last week - wasn't it good!? Hehe, I loved the cake and was sad to eat the final slice, but I am still posting a little about my birthday...dragging on the great day a little longer!
We enjoyed a fantastic day hiking, at the farm and then blueberry picking! This was so fun, I'd never done it before and it was even better than I thought. A perfect time of day for it, and a beautiful farm to do it on!
Earlier this week I made some blueberry muffins - possibly the healthiest recipe I've ever made, especially as I can still call it cake! They were really yummy, and gave us a delicious snack for our road trip and there are still almost 1.5 litres of blueberries left in the freezer for more blueberry makes and bakes when we get back.
Ingredients (Makes 12):
225g plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp allspice
3 large egg whites
3 tbsp low fat margerine
150ml plain yogurt (I used 2% greek yoghurt as it is what I had in the fridge!)
1 tsp vanilla extract
3/4 cup fresh blueberries
1. Line a 12-hole muffin tray with cupcake cases and pre-heat oven to 375°F/190°C.
2. Sift the flour, baking soda, salt and half of the allspice into a large mixing bowl. Add 6 tablespoons of the sugar and mix together.
3. In a separate bowl, whisk the egg whites together. Add the margarine, yogurt, and vanilla extract and mix together well, then stir in the fresh blueberries until thoroughly mixed. Add the fruit mixture to the flour mixture, then gently stir together until just combined. Do not overstir the batter.
4. Divide the muffin batter evenly among the 12 cups in the muffin tray. Mix the remaining sugar with the rest of the allspice and sprinkle over the muffins.
5. Transfer to a pre-heated oven and bake for 25 minutes, or until risen and golden. Remove the muffins from the oven and serve warm, or place them on a cooling rack and let cool.
Fresh blueberries - nicer than any other blueberries I've ever tasted!