Vanilla Moist Muffins

Vanilla Moist Cake Muffin Recipe

Makes 6 Muffins

The finished muffins don’t turn out huge in the end, more like regular size, because they sink when they come out of the oven

2 tbsp Wheat Bran
4 tbsp Oat Bran
6 tbsp Skim Milk Powder
3 Egg Whites
1 Whole Egg
1 tub (175g) Fat Free Vanilla Yogurt
3 tbsp Sweetener (I use Splenda)
1 tsp Baking Powder
1tsp Vanilla Extract
Dash of Cinnamon

1. Pre-heat oven to 180 degrees Celsius. Line a Texas muffin tin with large cupcake liners…this saved on cleaning up and since the muffins tend to stick, you don’t have to worry about using and fats to grease the tin.
2. Place Yogurt, Egg White and Egg into a blender and give a quick whizz until it’s all combined.
3. Add all the other ingredients and whizz again until well combined…you might need to scrape the sides down with a spatula.
4. Pour evenly into the 6 muffin cups.
5. Bake for 25 minutes.
6. Let the muffins cool for a while in the tray, then transfer them to a wire rack if you have one.
7. Enjoy!

The tops get very brown, that’s ok, it doesn’t affect the taste

Courtesy of http://mydukandiary.wordpress.com/