Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter’s favorite–chocolate chips.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Per Serving: 154 calories; protein 3.1g; carbohydrates 22.2g; fat 6g; cholesterol 30.3mg; sodium 247.4mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.