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Mary’s fab fast feasts: Blueberry American muffins 

Mary’s fab fast feasts: Blueberry American muffins

These are like the traditional American muffins so don’t expect them to be very sweet. They are always best served warm.

MAKES 12

PREP TIME: 10 MINUTES

COOK TIME: 20-25 MINUTES

275g (10oz) self-raising flour

1 tsp baking powder

2 eggs

75g (3oz) caster sugar

225ml (8fl oz) milk

100g (4oz) butter, melted and cooled slightly

1 tsp vanilla extract (see note)

175g (6oz) fresh blueberries

  • You will need a 12-hole muffin tin. Preheat the oven to 200C/180C fan/gas 6 and line the muffin tin with paper cases.
  • Measure all the ingredients except the blueberries into a bowl and mix with a wooden spoon until just combined. Take care not to overwork the mixture. Stir in the blueberries, then divide evenly between the paper cases.
  • Bake in the middle of the oven for 20-25 minutes or until risen, cooked through and lightly golden.
  • Remove to a wire rack to cool slightly before serving.

COOK’S NOTES 

  • Always use vanilla extract as this is a natural flavouring made from the pod; vanilla essence is an artificial flavouring.

PREPARE AHEAD

Best made on the day of serving.

FREEZE

Freeze on the same day and keep in the freezer for about a month.

 

Read more at DailyMail.co.uk


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