Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 10

Blueberry muffins have always been a favourite treat for breakfast in my house, and my sister is seriously addicted to them, as are her two children. I usually have to bulk-bake when I make these …

340g/12oz self-raising flour

150g/5oz light brown sugar

25g/1oz porridge oats (plus 15g/½oz extra for sprinkling)

180ml/6½fl oz buttermilk

1 egg, beaten

125ml/4½fl oz vegetable oil

150g/5oz fresh blueberries (frozen and defrosted is fine if you can’t find fresh berries)

1 Preheat the oven to 180°C/350°F/GM4.

2 Place 12 paper cases into a muffin tin.

3 Sieve the flour into a large mixing bowl, add the sugar and oats and mix thoroughly. Add the buttermilk, egg and vegetable oil, mix through then stir in the blueberries, taking care not to crush them.

4 Spoon the mixture into the muffin cases, dividing it equally between them. Sprinkle the extra oats on top and place in the oven for 15–20 minutes until golden and firm to the touch.

5 Remove from the oven and transfer to a wire cooling rack.

Makes: 12 muffins

Prep time: 15 minutes

Cooking time: 15–20 minutes

TIP

You could replace the blueberries with raspberries if you prefer.