Vanilla Moist Cake Muffins

  • 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 Yoghurt
  • 3 tbsp Sweetener (I use Splenda)
  • 1 tsp Baking Powder
  • 1tsp Vanilla Extract
  • Dash of Cinnamon

 

  1. Pre-heat oven to 180 degrees Celcius. 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 Yoghurt, 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.

Vanilla Moist Cake Muffins

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