| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins |
12 |
Muffins |
INGREDIENTS
| 8 |
oz |
Plain flour |
| 2 |
tb |
Wheatgerm |
| 1 |
tb |
Baking powder |
|
pn |
Salt |
| 3 |
oz |
Soft brown sugar |
| 6 |
fl |
Milk |
| 2 1/2 |
fl |
Corn oil |
| 1 |
md |
Egg, Beaten |
| 5 |
oz |
Blackcurrants |
INSTRUCTIONS
Set oven to 220C/425F/Gas Mark 7. Line 12 deep bun or muffin tins with
paper cake cases.
Mix flour, wheatgerm, baking powder and salt together in a bowl. Stir in
sugar.
Gradually add milk, stirring constantly until all ingredients are
moistened.
Beat in oil and egg until you have a smooth batter. Stir in the
blackcurrants.
Spoon the mixture into paper cases, filling almost to the top.
Bake for 18 to 20 minutes, until muffins are well risen, golden brown and
springy to the touch.
Leave to cool for a few minutes then lift out of tin.
Source: Womans Realm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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