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Quick and Easy Blueberry Yogurt Muffins
Ingredients
  • 2 whole eggs ( I used 60g ones)
  • Caster sugar 100g (I reduced to 90g)
  • Salad oil 120g (I used 90g sunflower oil)
  • Milk 70g ( * I used 75g of whipping cream containing 38% dairy fat)
  • Plain yogurt 160g (I used Greek yogurt)
  • Low-protein flour 200g (I used top flour, can be replaced with cake flour)
  • 2 teaspoon baking powder
  • ΒΌ teaspoon baking soda
  • Dried Blueberry 100g (I used a punnet of fresh blueberries 125g)
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  • note: Using whipping cream to replace milk produced a fine and smooth texture which I love!
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