| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
c |
Self-raising flour |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Caster sugar |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 1/3 |
c |
Canola oil |
| 1 |
c |
Blueberries |
| 125 |
g |
Unsalted butter; melted |
| 1/3 |
c |
Caster sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
DIPPING MIXTURE
1. Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or
spray oil
2. Sift flour and cinnamon into a large mixing bowl and stir in the
sugar to mix evenly. In a second bowl, mix the egg, buttermilk and
oil. Pour the egg mixture into the flour and stir in light quick
movements to mix together, After about 6 stirrings, add the
blueberries and give another couple of stirrings, then spoon the
mixture into the muffin tin.
3. Bake in oven for about 20 minutes, or until light golden and cooked
through. Remove from oven and allow to cool in tin for a few minutes
before turning out onto a wire rack. Dip the top of each muffin into
the Topping Mixture and sit upright on the rack to cool completely.
Topping Mixture: While the muffins are cooking, melt the butter in a
small bowl in the microwave and then add the cinnamon and sugar and
stir. Set aside until ready for dipping.
Makes 12 muffins.
Converted by MC_Buster.
Per serving: 1796 Calories (kcal); 181g Total Fat; (88% calories from
fat); 16g Protein; 36g Carbohydrate; 469mg Cholesterol; 336mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2
Fruit; 35
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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