Ingredients

Dry ingredients

100g plain flour

2 level tsps baking powder

82g caster sugar

3 tbsps melted margarine (40g)

Wet ingredients

50ml low fat skimmed milk

2 level tbsps low fat yogurt

1 egg

80g blueberries

• sieve
• plastic mixing bowl
• measuring spoons
• wooden spoon
• tablespoon
• measuring jug
• muffin tray
• 8 paper cases

1. Preheat oven to 180°c.
2. Line a muffin tray with 8 paper cases.
3. Combine all the dry ingredients in the mixing bowl (these are written in white). Make a well in the centre of the dried ingredients and spoon the melted margarine in.
4. In the measuring jug measure 50ml of milk, add the beaten egg and yogurt.
5. Pour the wet ingredients into the bowl of dry ingredients and combine gently with a wooden spoon.
6. Gently stir in the blueberries.
7. Spoon into the muffin cases evenly with a tablespoon.
8. Bake for 20- 25 minutes on the top shelf of the oven until risen and golden on top.
9. Transfer to a wire rack and cool.