Blueberry Muffins

Name: Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 cups self raising flour; 3/4 cup firmly packed brown sugar; 1 egg; 1 cup fresh blueberries (don't thaw if frozen) or 1 cup frozen blueberries (don't thaw if frozen); 3/4 cup milk; 1/2 cup vegetable oil; 2 teaspoons icing sugar

(1)

Recipe by Perfect Pixie

These are best straight out of the oven while still warm and can keep for up to a day in a air tight container. you can make choc-honeycomb muffins with this recipe by replacing the berries, see note

READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

cups self raising flour
³⁄₄

cup firmly packed brown sugar
1

egg
1

cup fresh blueberries (don't thaw if frozen) or 1 cup frozen blueberries (don't thaw if frozen)
³⁄₄

cup milk
¹⁄₂

cup vegetable oil
2

teaspoons icing sugar

DIRECTIONS

move shelf to middle of oven and turn oven on to 200 degrees C.
lightly grease a 6 hole texas muffin pan.
put flour and sugar in a strainer and use a wooden spoon to sift them through.
break egg into small bowl and beat with a fork until one colour.
add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.
spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.
carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.
NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.

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