Monday, May 14, 2012

Blueberry Muffins

Makes one dozen; pre-heat oven to: 200c, 400f, or gas mark 6

In a large mixing bowl, beat together well:

  • 2 eggs
  • 1 cup golden caster sugar
  • 1/2 cup (4 oz) melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp almond essence
  • finely grated peel of one lemon
In another bowl, stir together:

  • 2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
Stir 1 cup (225ml) sour cream or creme fraiche into the egg mixture.  Stir flour mixture and egg mixture together, and finally fold in 1-2 cups blueberries.

Fill muffin cases almost full and bake 20-25 minutes, until brown on top. These muffins freeze well; double (or in my case, quadruple) the recipe if you want some for the freezer! Suitable for any occasion: from breakfasts to birthdays.

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