BLUEBERRY CHOC-CHIP MUFFINS
- 3½ cups cake wheat flour
- 2 tablespoons baking powder
- 2 cups castor sugar
- ¼ tablespoon salt
- 5 large eggs
- ½ cup full cream milk
- ¾ cup butter melted
- ½ cup vegetable oil
- 2 cups blueberries
- ½ cup dark chocolate chips
Preheat oven at 200°C for baking muffins (not 180 it is much higher than baking cakes). Always butter or oil the tin before adding batter or simply use paper cups to prevent the muffins from sticking.
Note:
The trick to light muffins is not to over mix. Stop immediately the batter comes together.
You can use regular granulated sugar but for some reason I prefer castor sugar for blueberry muffins.
The mixture should look slightly lumpy not too smooth otherwise your muffins will be too heavy.
Sift flour, baking powder, sugar and salt into a big bowl. Into another bowl mix melted butter, oil, eggs and milk, then fold into the flour mix until just mixed.
Fold in the blueberries and chocolate and spoon into a lightly oiled muffin tin.
Bake for 20 minutes until a skewer come out clean.
Leave in the pan for 10 minutes then remove and enjoy.
Recipe and photo: Natacha Visagie
