Friday, June 12, 2015


adapted from : ; thanks... (yields :  11 pcs)

Ingredients :

1 1/2  cups  all-purpose flour
      1  tsp  baking powder
   1/2  tsp  salt
   1/4  cup  sugar
    60  gm  unsalted butter, melted & cooled  (1/2 stick or 4 thsp)
      1  large egg, lightly beaten
   3/4  cup  plus 2 teaspoon milk
      1  cup  blueberries

Method :

1.  Preheat oven to 400'F/200'C.  Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray.  If you have a 12-hole muffin pan, fill the two empty cups halfway with water.  This will keep the muffin moist while baking in the oven.

2.  Sift the flour, baking powder and salt into a large bowl.  Stir in the sugar.  In another bowl, combine together the melted butter, egg and milk.  Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).

3.  Add the blueberries to the bowl and stir them in just enough to combine.  Do not over mix.

4.  Divide the batter evenly among the prepared muffin cups.  Bake the muffins until golden, for about 18-24 minutes.  Muffins are best served warm.

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