BLUEBERRY MUFFINS

재료

1 cup (150g) wholemeal plain (all-purpose) flour

1 cup (150g) plain (all-purpose) flour

1 tablespoon baking powder

1 teaspoon ground cinnamon (if you like it)

1 egg (easy breezy!)

⅔ cup (160ml) light-flavoured extra virgin olive oil

1 teaspoon vanilla extract

¾ cup (180ml) pure maple syrup

⅓ cup (80ml) milk

2½ cups (310g) frozen blueberries

방향

STEP 1 Preheat oven to 180°C (350°F). Line 12 x ½-cup- capacity (125ml) muffin tins with paper muffin cases

STEP 2 Place the flours, baking powder and cinnamon in a big bowl and, using a spatula, mix to combine. Dig a little well in the middle of the flour mixture.

STEP 3 Break the egg into a medium jug and add the oil, vanilla, maple and milk. Use a whisk to mix them together. Pour the egg mixture into the well and mix with a spatula until just combined (don't overmix). Add the blueberries and gently fold to combine.

STEP 4 Spoon the mixture into the prepared tins and bake for 25 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the muffins from the oven. Allow to cool in tins. MAKES 12

노트

Donna Hay Kids