| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 250 |
g |
Self raising flour; (8oz) |
| 75 |
g |
Soft light brown sugar; (3oz) |
|
|
Finely grated zest and juice of 1 lemon |
| 2 |
md |
Size eggs; beaten |
| 75 |
g |
Butter; melted (3oz) |
| 1 |
|
250 g pack frozen blueberries; defrosted |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place six paper muffin
cases into a muffin tin.
Place the flour into a large mixing bowl. Sitr in the sugar and lemon
zest.
Mix in the lemon juice, eggs and melted butter with the blueberries
to form a thick batter consistency, taking care not to overbeat.
Divide the mixture equally between the muffin cases, they will look
quite full.
Bake on the middle oven shelf in the preheated oven for 15-20 minutes
until risen, golden brown and firm to the touch.
Allow to almost cool on a wire rack.
Notes Serve warm with butter and drizzle with honey or maple syrup.
Converted by MC_Buster.
NOTES : Delicious moist muffins served warm for a breakfast or
afternoon tea treat.
Converted by MM_Buster v2.0l.
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