Friday, 5 February 2016

BLUEBERRY MUFFINS




We've tried a few different berry muffin recipes over the years and this one turned out really well. Plus, the seven-year-old made them pretty much by himself - so super easy. They are adapted from a Bill Granger recipe - from one my most used cookbooks, Every Day.

INGREDIENTS
2 1/2 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup soft brown sugar
1 cup milk
1/2 cup natural yoghurt
2 eggs, lightly beaten
2 tablespoons sunflower oil
2 cups blueberries

1. Preheat oven to 180-degrees C (350-degrees F). Line a 12-hole muffin tin with paper cases (we cut ours from baking paper (12.5cm x 12.5cm).
2. Mix the flour and cinnamon in a large bowl. Stir in sugar and make a well in the centre. 
3. Pour milk, yoghurt, eggs and oil into a large bowl and whisk with a fork until just combined.
4. Pour into the well in the dry ingredients and stir with a wooden spoon until just combined. Add berries and stir until just combined (careful not to overmix). Spoon into muffin tin and bas for 20 minutes, or until golden.

images the indigo crew

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