Sunday, March 30, 2014

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup fish or frozen blueberries

  1. Step 1
    Preheat oven to 190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Step 2
    Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre.
  3. Step 3
    Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries.
  4. Step 4
    Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

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