Wonderful Strawberry and Blueberry Muffins (Or Cupcakes) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is quite an old one that I've had tucked away. It makes 9 regular muffins or approx. 18 cupcakes. NB, if making this recipe as cupcakes, reduce cooking time to just 15-20 mins as they are smaller and cook quicker! Ingredients:
6 ounces self raising flour |
2 ounces margarine |
2 ounces caster sugar |
2 medium free-range eggs |
4 tablespoons milk |
1/2 teaspoon vanilla essence |
5 ounces strawberries, conserve |
3 tablespoons blueberries |
6 white lumps of sugar, crushed |
Directions:
1. Heat oven to 200؛C, 400؛F, Gas Mark 6. Grease a muffin tray or use paper muffin cases.
2. Place flour in a bowl and mash in the margarine using a fork. Stir in the sugar, eggs milk and essence and beat to a smooth consistency.
3. Add the blueberries and mix gently so as not to break them open. Gently stir in the conserve, just enough to make a marbled effect.
4. Spoon the mixture into the muffin cases dividing it equally. Sprinkle with crushed sugar lumps and bake for 20-25 minutes until well risen and brown.
5. Leave to stand for a few minutes then cool on a wire rack.
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