Double Blueberry Muffins
Ingredients
Ingredients
For the recipe Double Blueberry Muffins
For the Double Blueberry Muffins:
| 225 g | Plain Flour (8oz) |
| 2 | Dr. Oetker Baking Powder Sachets (2 sachets/ 10g (2tsp) |
| 115 g | Caster Sugar (4oz) |
| Medium Egg (x1, beaten) | |
| 150 ml | Whole Milk (1/4pt) |
| 115 g | Lightly Salted Butter (4oz) |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1 tsp) |
| 125 g | Blueberries (4 ½ oz , of fresh blueberries) |
| Dr. Oetker Easy Fill Cake Centres Blueberry (x1 pouch) |
Preparation
Preparation
Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Lightly grease a 12 cup muffin or cupcake tin. Sift the flour and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.
Mix the egg, milk, melted butter and Vanilla Extract together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the blueberries.
Divide the batter equally between the muffin tins. Smooth the tops slightly and bake for 22-25 minutes, until risen and lightly golden. Cool for 5 minutes in the tin, then keeping the muffins in the tin, inject each one generously with Blueberry Easy Fill Cake Centres. Leave to cool for a further 10 minutes before carefully removing from the tin and placing on a wire rack to cool.
Your muffins are now ready to serve and enjoy – delicious served warm!
1 portion = approx 78g
These muffins are perfect for a quick out-of-the-oven treat but if allowed to cool they will store for 2-3 days and be just as delicious served cold.
Nutritional Information For the recipe Double Blueberry Muffins
| Per serving | Per 100g/ ml | |
|---|---|---|
| Energy |
933kJ 222kcal |
1197kJ 285kcal |
| Fat | 9.1g | 12g |
| Carbohydrate | 32g | 41g |
| Protein | 3.1g | 3.9g |
Dr. Oetker Products Used
Product Details
