Low calorie breakfasts have never been sweeter!
These fruit-packed muffins are the perfect breakfast treat. For the ultimate, low-carb, low-calorie muffins, keep them plain. Trust us, our vanilla mix combines with the fruits to create moist, sweet, filling blueberry and vanilla breakfast cakes.
If you are feeling a bit fancy, feel free to decorate. They are great with yoghurt or cream cheese frosting - the caloric leeway is certainly there for you to indulge!
At breakfast or at any time of the day, we guarantee you these muffins will hit the spot.
Note: You can make these, hassle-free in a silicone muffin tray. If baking in a tin or in muffin papers, we recommend greasing with a little spray-oil. We've taken all the fat out of the cake mix itself, so they can stick a little if not greased.
Ingredients
- 1
Lo-Dough Vanilla Sponge Mix - 240ml water
- 100g blueberries
Method
- Preheat your oven to 180°C/Gas 4.
- Make up the Vanilla Sponge Mix with the 240ml of water as per packet instructions.
- Stir through the blueberries and divide into 6 paper muffin cups in a muffin tin or a silicone muffin mould.
- Bake for 30 minutes or until lightly golden. Allow to cool for at least 15 minutes before serving. Delicious warm or cold, plain or decorated.
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