| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury14 |
12 |
servings |
INGREDIENTS
| 150 |
g |
Plain flour; (5oz) |
| 150 |
g |
Stoneground wholemeal bread flour; (5oz) |
| 1 |
tb |
Baking powder |
| 1 |
pn |
Salt |
| 75 |
g |
Caster sugar; (3oz) |
| 1 |
lg |
Size egg |
| 300 |
ml |
Milk; ( 1/2 pint) |
| 2 |
ts |
Lemon juice |
| 90 |
ml |
Soya oil; (3fl oz) |
| 125 |
g |
Punnet blueberries |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Mix together the flours, baking powder, salt and sugar in a mixing
bowl.
In a jug combine together the egg, milk, lemon juice and oil. Make a
well in the centre of the dry ingredients and then gradually mix in
the liquid until all the ingredients are almost combined.
Add the blueberries and quickly mix in, (the mixture should have a
rough looking appearance - over mixing will cause the muffins to go
tough).
Lightly oil a 12 hole deep muffin tin, 2/3 fill each hole.
Alternatively use large paper muffin cases to line the muffin tin.
Cook for 20-25 minutes, or until golden brown. All to cool, then run a
palate knife around and remove from the tin. Serve immediately with
creme fraiche.
Converted by MC_Buster.
NOTES : A quick all in one method for making perfect blueberry
muffins.Blueberries could be replaced with any other soft fruits for a
change.Makes 12 muffins.
Converted by MM_Buster v2.0l.
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