Blueberry Muffins
Ingredients
- 225g white self-raising flour
- 85g margarine
- 2 tbsp clear honey
- 1 large free-range egg
- 1 tsp vanilla extract
- 200ml skimmed milk
- 125g fresh blueberries
Method
- 1
Pre-heat the oven to 200C/400F/Gas 6 and line a 12-hole muffin tin with nine paper muffin cases.
- 2
Mix together the margarine and honey until smooth. In a separate bowl beat the egg, vanilla and milk then add to the margarine/honey mixture together with 2 tbsp of the flour.
- 3
Beat the mixture until smooth then fold in the remaining flour. Stir until just combined. Gently fold in the blueberries.
- 4
Spoon the mixture into the prepared muffin tins - about two-thirds full – and then bake for 18-20 minutes until the muffins are risen and golden.
Blueberry Muffins was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 225g white self-raising flour
- 85g margarine
- 2 tbsp clear honey
- 1 large free-range egg
- 1 tsp vanilla extract
- 200ml skimmed milk
- 125g fresh blueberries
- 1
Pre-heat the oven to 200C/400F/Gas 6 and line a 12-hole muffin tin with nine paper muffin cases.
- 2
Mix together the margarine and honey until smooth. In a separate bowl beat the egg, vanilla and milk then add to the margarine/honey mixture together with 2 tbsp of the flour.
- 3
Beat the mixture until smooth then fold in the remaining flour. Stir until just combined. Gently fold in the blueberries.
- 4
Spoon the mixture into the prepared muffin tins - about two-thirds full – and then bake for 18-20 minutes until the muffins are risen and golden.
Blueberry Muffins was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
