Blueberry Muffins

Instructions

1. Preheat the oven to 180°C (160°C fan).
2. Lightly spray a muffin tray with Frylight and place it in the oven for 5 minutes to help prevent sticking.
3. In a mixing bowl, combine the porridge oats, eggs, icing sugar sweetener, lemon essence, vanilla essence, Alpro vanilla yoghurt and baking powder. Mix thoroughly until well combined.
4. Spoon half of the mixture evenly into the prepared muffin moulds.
5. Add a few blueberries to each mould, then cover with the remaining mixture.
6. Bake for 25–30 minutes, or until the muffins are golden and cooked through.
7. Allow to cool slightly before carefully running a knife around the edges to release the muffins.
8. Gently warm the lemon curd until it becomes runny, then drizzle over the muffins.
9. Finish with a light dusting of icing sugar sweetener before serving.