Strawberry-Blueberry Muffins

Moist yummy muffins. I shared with all my neighbors!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.

Step: 2

Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

Per Serving: 320 calories; protein 5.7g; carbohydrates 50.8g; fat 10.7g; cholesterol 32.6mg; sodium 377.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . 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 work it yesterday , then finish it off the next day.