For the recipe Double Blueberry Muffins
|225 g||Plain Flour (8oz)|
|2||Dr. Oetker Baking Powder Sachets (2 sachets/ 10g (2tsp)|
|115 g||Caster Sugar (4oz)|
|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)|
|140 g||Blueberry Jam|
|1||Medium Egg Beaten|
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 Jam using a piping bag. 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.
|Per Serving||Per 100 g / ml|
|Fat||9.24 g||3.83 g|
|Carbohydrate||129.11 g||53.57 g|
|Protein||3.54 g||1.47 g|