Blueberry pancake muffins

Soft blueberry pancakes baked in a muffin tin for an easy breakfast to pack.

6 serves (two muffins) · About 45 to 50 minutes, including cooling in the tin

Ingredients

• 250 g plain flour
• 2 tsp baking powder
• 24 g granulated monk fruit sweetener
• ½ tsp salt
• 2 large eggs
• 475 mL skim milk
• 15 mL vanilla extract
• 22.5 mL canola oil
• 150 g blueberries or mixed berries
• Oil spray

Method

1. Heat the oven to 190°C conventional or 170°C fan-forced. Grease a 12-hole muffin tin.
2. Whisk the eggs, milk, vanilla and oil together. In a separate bowl mix the flour, baking powder, sweetener and salt. Combine briefly, leaving a few lumps.
3. Fill the tin, add the berries and bake for 20 to 25 minutes until set. Cool in the tin for 10 minutes. Allow two muffins per serve.

Nutrition is approximate per serve (two muffins). Actual values vary with brands and serving size. Optional sides and toppings are excluded.