 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
These are best straight out of the oven while still warm and can keep for up to a day in a air tight container. you can make choc-honeycomb muffins with this recipe by replacing the berries, see note Ingredients:
2 cups self raising flour |
3/4 cup firmly packed brown sugar |
1 egg |
1 cup fresh blueberries (don't thaw if frozen) or 1 cup frozen blueberries (don't thaw if frozen) |
3/4 cup milk |
1/2 cup vegetable oil |
2 teaspoons icing sugar |
Directions:
1. move shelf to middle of oven and turn oven on to 200 degrees C.
2. lightly grease a 6 hole texas muffin pan.
3. put flour and sugar in a strainer and use a wooden spoon to sift them through.
4. break egg into small bowl and beat with a fork until one colour.
5. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.
6. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.
7. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.
8. NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.
|
|