Kitchen Deelite

I baked this a week ago and obviously forget posting it, LOL!

I’m excited to bake it that day but sadly it didn’t turned out the way I’m expecting it, hehe… it’s my first time for this muffin. Maybe the substitute ingredients that I use made it like this or it has something to do with the process, I don’t know exactly the reason. But it has the taste of blueberrries, which made me smile. (pakunswelo, hehe)

Nonetheless, I wanted to share with you the recipe in case you’d like to try it as well. Surely I’m going to do this again. I still have blueberries left at the fridge and I need to use it before its due date. So here you go:

Preparation time: 15 minutes
Total Cooking time: 30 minutes
Makes 16 muffins

2 cups self-raising flour
1 cup plain flour
1 tsp ground mixed spice
1 cup blueberries
150 g unsalted butter
1 cup raw sugar
1 egg, lightly beaten
1 cup milk

1. Preheat over to moderately hot 210C/190C.
2. Brush melted butter or oil into muffin pan.
3. Sift flours and spice into a large mixing bowl. Add the blueberries, stir until combined. Make a well in the centre.
4. Melt butter and sugar in a small pan over low heat, stirring until sugar has dissolved; remove from heat.
5. In a small bowl, combine egg and milk.
6. Add the melted butter and egg mixture to the dry ingredients. Using a metal spoon or fork, stir until the ingredients are just combined; do not over beat.
7. Spoon mixture into prepared muffin cups, filling 2/3 full.
8. Bake for 25 minutes or until puffed and lightly golden.
9. Turn onto wire rack to cool. Serve warm or cool.

Enjoy your muffin!

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