BLUEBERRY MUFFINS WITH SELFRAISING FLOUR
Recipe and photo: Tracy Vohra
I used a bit more blueberries than a cup, ½ a cup more, only ‘cos I like blueberries throughout my muffins.
- 2 cups selfraising flour
- pinch of salt
- 1 egg
- ½ cup sugar
- 250 ml milk
- ½ cup oil
- 1 teaspoon vanilla essence
- 1 cup of blueberries
Pre heat the oven to 180ºC.
Mix together the milk, egg and oil.
In a separate bowl add the dry ingredients and the blueberries.
Pour the wet mixture into the dry mixture and combine the ingredients together with a spatula, making sure not to over mix.
Grease a muffin pan, spoon the batter into the prepared pan.
Bake until lightly golden or when tested with a toothpick and comes out dry. +- 20 minutes.
Note:
I used a big muffin pan. Only a 6 hole. Enjoy 😉
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