It’s nearly the weekend and we all deserve a treat! As I’m carbing up for the Great North run I thought I’d share with you a great recent discovery in my unceasing quest for (relatively) healthy cake – a recipe that uses olive oil. You might think that would have too strong a taste to use in a cake recipe but trust me, I’ve tried these muffins and they’re delicious – just make sure you use light olive oil rather than extra virgin. They also contain blueberries and orange juice – what more could you wish for?! Even though it’s National Cupcake Week, these lovelies are just as tasty and a lot better for you than those sugar-drenched, butter-filled fancies. Let me know what you think if you try them out.

Blueberry and Orange Muffins

80ml light olive oil

180ml orange juice

Finely grated zest of one orange

2 medium organic eggs

275g plan flour

2 tsp baking powder

100g sugar

½ tsp cinnamon or mixed spice

150g blueberries

Preheat the oven to 190C/gas 5 and place 12 muffin cases in a muffin tin.

Whisk the oil, orange juice, zest and eggs together in a bowl.

Combine the flour, baking powder, sugar and spice in another bowl.

Tip the wet ingredients into the dry ones and stir lightly to combine – don’t go mad with the mixing.

Fold in the blueberries.

Divide evenly between the muffin cases.

Bake for around half an hour until risen and golden.

Enjoy and have a great weekend!