Easy Blueberry Muffins I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin–so my kids say.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
Step: 2
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Step: 3
Bake for 20 minutes. Serve hot.
NUTRITION FACT
Per Serving: 182 calories; protein 3.4g; carbohydrates 26.3g; fat 7.1g; cholesterol 17.1mg; sodium 95.9mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s 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 limit , as you can start it yesterday , then clear it off the next day.
