1 1/2 cups (150 g) 6 oz plan flour (All purpose)
1 cup (150 g) stoneground wholemeal flour
1 tbsp baking powder
pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 large size egg
300 ml milk
2 tsp lemon juice
90 ml soya oil
125 g blueberries
1 cup (150 g) stoneground wholemeal flour
1 tbsp baking powder
pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 large size egg
300 ml milk
2 tsp lemon juice
90 ml soya oil
125 g blueberries
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Mix together the flours, baking powder, salt and sugar in a mixing bowl.
3. In a jug combine together the egg, milk, lemon juice and oil. Make a well in the centre of the dry ingredients and then gradually mix in the liquid until all the ingredients are almost combined.
4. Add the blueberries and quickly mix in, (the mixture should have a rough looking appearance - over mixing will cause the muffins to go tough).
5. Lightly oil a 12 hole deep muffin tin, 2/3 fill each hole. Alternatively use large paper muffin cases to line the muffin tin.
6. Cook for 20-25 minutes, or until golden brown.
7. Allow to cool, then run a palate knife around and remove from the tin.
8. Serve immediately with creme fraiche.
2. Mix together the flours, baking powder, salt and sugar in a mixing bowl.
3. In a jug combine together the egg, milk, lemon juice and oil. Make a well in the centre of the dry ingredients and then gradually mix in the liquid until all the ingredients are almost combined.
4. Add the blueberries and quickly mix in, (the mixture should have a rough looking appearance - over mixing will cause the muffins to go tough).
5. Lightly oil a 12 hole deep muffin tin, 2/3 fill each hole. Alternatively use large paper muffin cases to line the muffin tin.
6. Cook for 20-25 minutes, or until golden brown.
7. Allow to cool, then run a palate knife around and remove from the tin.
8. Serve immediately with creme fraiche.
serving amount
serves: 12
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