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Nutrition Facts
Serving Size 1 small muffins 87g Recipe makes 12 small muffins) The following items or measurements are not included below: custard powder
Calories 280
Calories from Fat 126		(44%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 114mg		4%
Potassium 52mg		1%
Total Carbohydrate 35.9g		11%
	Dietary Fiber 0.8g	3%
	Sugars 17.8g
Protein 3.5g		6%
how is this calculated?

Best Ibs Blueberry Muffins

Recipe #348656 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lee_tah
Jan 11, 2009

From "The Muffin Bible" published by Penguin Books. I suppose the oil in these could be reduced a bit, but I'm not too confident in that department. They taste great and don't bother me. The custard powder could be substituted for some vanilla as well if you are sensitive to egg yolks.

12 small muffins (change servings and units)

Ingredients

2 cups flour
1 tablespoon baking powder
1 tablespoon custard powder
1 cup sugar
4 egg whites
3/4 cup rice milk or soya milk
3/4 cup oil
1 teaspoon lemon peel, grated
3/4 cup blueberries or raspberries
1/4 teaspoon sugar, for topping

Directions

1
Preheat oven to 190°C
2
Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
3
In a separate bowl whisk together egg whites, milk and oil.
4
Add milk mixture to the dry ingredients.
5
Line muffins tins with paper liners and spray lightly with spray-on oil. Put a few berries in the bottom of each muffin tin. Spoon batter over berries to 3/4 full. Put a few more berries on top. I poke then in a bit.
6
Sprinkle over sugar. This gives a crunchy top.
7
Bake 15-20 minutes.