Pyrex National Baking Week
Homemade Family Time
17th - 23rd October 2016
Family Time Tips
Blueberry Breakfast Muffins
makes 12 muffins
280g White Self-Raising Flour
90g Wholemeal Flour
30g Billington’s Golden Caster Sugar
350ml Just Milk, skimmed
50g Stork tub
2 eggs, large
½ tsp baking powder
Scales, Oven thermometer, Pyrex 12 hole muffin pan, large mixing bowl, wooden spoon, jug.
160c (fan)/180c/Gas Mark 4.
Lightly grease the recesses of a Pyrex 12 hole muffin pan.
Place the flours, caster sugar and baking powder in a large bowl and stir to combine.
Whisk together the milk, Stork and eggs and add to the flour and sugar mixture.
Stir to a smooth batter using a wooden spoon.
Stir through the fresh blueberries.
Divide the mixture between the recesses of the muffin pan.
Bake in the oven for 25 minutes.
Once baked transfer to a wire rack to cool completely.
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