Muffins

Fresh blueberry muffins.

Banana & walnut muffins.

The recipe is as follow :

375g self raising flour
75g plain flour
115g soft brown sugar (I use less as I prefer not so sweet)
150g fresh or frozen blueberries
2 eggs
250ml milk
1 tsp vanilla extract (I omitted this)
125g unsalted butter, melted
icing sugar, to dust

- Preheat oven to 210 C. Shift the flour into a large mixing bowl, stir in the sugar and blueberries, and    make a well in the centre.
- Whisk the eggs, milk and vanilla together in a jug and add to the well in the dry ingredients. Add the butter and stir with a metal spoon until just combined. Do not overmix. The misture should be lumpy.
- Spoon the mixture into lined muffin tin, filling about three-quarters full. Bake for 30 minutes, or until skewer comes out clean when inserted into the centre of the muffin. Leave the muffins in the tin for 5 minutes before lifting out onto wire rack to cool. Dust generously with sifted icing sugar before serving.

I find that the recipe is simple and easy to follow. I have tried using banana and finely chopped walnut and also strawberries to make the muffins. Its yummy! You can try to substitute with raspberries or blackberries or a combination of these. Gently folding them in to keep them whole. Serve it for breakfast or tea time.