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20th December 2016
12:10am GMT

Muffins don't have to be laden in chocolate, sugar and butter for them to be tasty.
These citrus-infused blueberry muffins by Tang are different from your classic café bun, with a whole host of spices and fruits for ultimate flavour.
As well as a tasty after-dinner treat, they're also a handy breakfast option if you're in a rush. Just pop one in your bag and out the door!
This recipe makes nine delish muffins!
Preheat your oven to 180°C.
Spray a muffin tray with baking spray or rub with oil.
Fill two square sheets of greaseproof paper into the muffin trays as muffin cases.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, cardamom, orange zest and salt. Set aside.

In a separate bowl, lightly beat the eggs.

Whisk in the Glenisk Greek Style Natural Yogurt, honey, sugar, almond milk, and vanilla extract, mixing until well combined.

Add the wet ingredients to the dry ingredients, mixing gently until blended.

Toss the blueberries in one tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins. Then fold them into the batter.

Divide the batter evenly among the nine muffin cups, filling almost to the top.

Add desiccated coconut and a sprinkle of coconut sugar, if desired.

Bake for 20-22 minutes or until the tops of the muffins are firm to the touch. Insert a toothpick into the centre to make sure it comes out clean.
Allow the muffins to cool in the pan for five minutes.

Serve with a dollop of Glenisk Blueberry Yogurt and drizzle with honey.

A healthy alternative to your daily sweet treat!