Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: move shelf to middle of oven and turn oven on to 200 degrees c. lightly grease a 6 hole texas muffin pan. put flour and sugar in a strainer and use a wooden spoon to sift them through. break egg into small bowl and beat with a fork until one colour. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - dont overmix. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar. note: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.

Target recipe: preheat oven to 350° f. line 10 muffin cups with paper liners. sift together flour, baking powder, salt, set aside. beat together margarine, splenda, and honey with an electric mixer until light and fluffy. add eggs one at a time beating well after each addition. stir in vanilla. alternately stir in flour mixture and milk, beginning and ending with flour mixture. fold in berries. spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. cool in pan 10 minutes on a wire rack. remove from pan. cool completely on wire rack.