Wheat-free Blueberry & Yoghurt Muffins

Glutagon is a gluten-free ‘flour’ available from large supermarkets and health food stores.

INGREDIENTS
250g (1 cup) plain, fat-free yoghurt
80ml canola oil
2 eggs
2 tsp natural vanilla extract
280g (2¼ cups) Glutagon or alternative wheat-free flour
2 heaped tsp baking powder
100g soft brown sugar
250g (¾ cups) frozen or fresh blueberries
100g rolled oats

METHOD
1. Preheat the oven to 180?C. Grease a 12-hole muffin tin or line it with paper cases.
2. Pour the yoghurt, oil, eggs and vanilla into a bowl, and whisk to combine.
3. Sift the flour and baking powder in a large bowl, and add the brown sugar and frozen berries (reserve 12 large berries for decoration).
4. Stir lightly to mix the berries through the flour. Add the yoghurt mixture, and lightly fold together.
5. Spoon the mixture into the muffin holes, and then top each muffin with a frozen berry and about 1 heaped tsp of rolled oats.
6. Bake for 25 minutes or until the tops are golden and a skewer inserted into the centre of one of the muffins comes out clean.

By: Taryn Jakobi



wheat,blueberry, muffins, glutagon