This is a brilliantly easy and delicious muffin recipe, taken from the Silver Spoon sugar website - www.silverspoon.co.uk. I've added a walnut and sugar topping which adds tasty crunch. To make chopping the nuts super easy, I crushed them in my mortar and pestle.
Ingredients:
350g self-raising flour
1/2 tsp baking powder
pinch of salt
40g soft brown sugar
35g caster sugar
grated zest of 1 lemon
150g washed, drained fresh blueberries
75g dairy free margarine, melted
2 large eggs, beaten
300ml rice milk
25g walnuts, finely chopped1 Tbs demuera sugar
To make:
1) Turn the oven to gas mark 6, 200 °c and line a 12 hole muffin tray with paper cases.
2) Sift the flour, baking powder and salt into a large bowl. Add the sugars and zest, stir then mix in the blueberries.
3) Mix the walnuts and sugar and set aside.
4) Beat the eggs lightly in a medium bowl. Add the milk and margarine.
5) Make a well in the flour mix and pour in the wet ingredients.
6) Gently fold the wet and dry ingredients together so they are combined - but there will still be lumps that will cook out.
7) Divide the mix out between the muffin cases and top each with a good sprinkling of the walnuts and sugar. Bake for 25 minutes, until golden and well risen.
8) Leave them to cool on a wire rack.
Makes 12
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