Best Ibs Blueberry Muffins Recipe #348656
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.
by Lee_tah
30 min | 10 min prep
12 small muffins
- 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
- Preheat oven to 190°C
- Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
- In a separate bowl whisk together egg whites, milk and oil.
- Add milk mixture to the dry ingredients.
- 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.
- Sprinkle over sugar. This gives a crunchy top.
- Bake 15-20 minutes.
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5 stars