As I write this my house smells like heaven. I've just made this batch of blueberry oat muffins, to curb the recent morning pastry cravings that have been coming my way! Perfect to pop in a lunchbox when on the move in the morning.
These are fairly simple to make and very low in syns (3.5 each, or have three for for your healthy B and add 7.5 syns). The syns come from the small bit of flour, cooked blueberries, butter, sugar, and a splash of orange juice. Considering that standard shop-bought blueberry muffins are between 20-27 syns each, these are a brilliant alternative!
9 Servings
Prep Time:
Cook Time:
Ready In:
Cook Time:
Ready In:
Ingredients
- 70g Porridge Oats (12 syns or 2x HeB)
- 100g Self Raising Flour (16 syns)
- 1 egg
- 1 muller light (vanilla)
- 1 teaspoon of vanilla essence
- 100ml freshly squeezed orange juice (2 syns)
- 100g Bluberries (2 syns when cooked)
- 2 tbsp butter (2 syns)
Directions
- Preheat the over to 180 Degrees
- Melt the butter in a saucepan
- In a bowl, mix the egg, vanilla essence, muller light and butter until combined
- Add the flour, porridge oats and orange juice
- Drop in about three-quarters of the blueberries and gently mix in
- Spray a cupcake tray with frylight and gently add the mixture using a spoon
- Pop the rest of the blueberries onto the top of the muffins
- Cook for 20-25 minutes or until risen and firm to the touch.