♬ 'Radio 1's Live Lounge, Vol 5'
When I see cakes in 'mini' size my heart lets out a little 'aaw' and I can't help but want them all in the shopping basket. I saw loads of tiny cakes on the afternoon shopping trip and this inspired me to get baking a little batch of my own delectable miniatures. Imagine a hot mug of tea and then presented with one of these blueberry and white chocolate mini muffins, plus eating it didn't make me feel guilty because the topping is soya yoghurt! I know - genius. Cakes are known to be indulgent, plus have a calorific topping. Why not try a topping of healthy thick yoghurt if you are serving cakes straight away. By the way a mini cupcake tin is essential for the cute effect.
Let's get to business, this recipe makes 12 mini muffins.
50g melted butter
100ml soya milk
150g plain flour
50g caster sugar
Half a tsp baking powder
Half tsp vanilla essence
50g chopped white chocolate
Alpro soya chocolate yoghurt (2 pots, 250g)
: Preheat oven to 150°c
: Put flour, baking powder and sugar in a bowl.
: Add beaten egg, essence, milk, melted butter and stir with butter knife.
: Stir through blueberries and white chocolate, making sure the mixture is looking rough by not stirring vigorously.
: Use a teaspoon and fill each hole half way up.
:Bake for 20 minutes, then take out and leave to cool before adding half a teaspoon of soy yoghurt and blueberry.
ê Favorite songs
'Acapella' by Kelis
'Dynamite' by McFly
I don't know the exact nutritional information about these muffins, but due to their size and healthy ingredients, it won't be as bad as a large!