Celebrated food blogger Nessa Robins shares her delicious recipes for the Flora Women's Mini Marathon
Ingredients
- 225 g flora light
- 225 g caster sugar
- zest of 1 lemon
- 275 g plain flour
- 1 tsp baking powder
- 3 medium free-range eggs
- 75 g low fat greek yogurt (we used 2% fat)
- 100 g blueberries
- topping:
- 150 g icing sugar
- juice from 1 lemon - 30mls
- 25 g blueberries
- handful of mint leaves, optional
Method
- Pre-heat the oven to 190°C/ fan 170°C/ gas mark 5. Put cases into the muffin trays.
- Place the Flora, sugar and lemon zest into a mixing bowl and cream together until the mixture is a pale yellow colour, which takes 2-3 minutes.
- In a separate bowl, sieve the flour and baking powder and combine well.
- Add the eggs to the Flora and sugar mixture, one at a time with a little flour- to prevent the mixture from curdling. Mix well after each addition.
- Add the remaining flour and mix together. Fold in the yogurt and blueberries.
- Divide the mixture between 15 muffin cases. Take a spoonful of the mixture, with a dessert spoon and scrape into the muffin case using a teaspoon. Don’t fill the case to the top.
- Bake in the pre-heated oven for 25-30 mins or until golden brown in colour. Cool on a wire tray.
- To make the topping, sieve the icing sugar into a bowl and gradually add the lemon juice, until the mixture is smooth.
- When the muffins are completely cooled, top each one with a spoonful of icing and smooth using a palette knife. To decorate, top with a few fresh blueberries, and if you have them to hand, a mint leaf.
Notes
Each muffin contains:
| Energy | Fat | Saturates | Sugars | Salt |
| 993 kJ/ 235 kcal | 7.1g | 1.8g | 16.1g | 0.3g |
| 12%* | 10%* | 9%* | 18%* | 5%* |
