Page 27 - Little Cook CookBook Interactive eBook

BLUEBERRY MUFFINS SERVING: 12
WANT TO FIND OUT MORE ABOUT BLUEBERRIES? CLICK HERE! PREPARATION: 15 minutes
COOKING: 15-20 minutes INGREDIENTS
♥ 2 1/2 cups Plain Flour ♥ 1 tbsp Baking Powder ♥ 1/2 tsp Bicarbonate
jjjjjSoda
♥ 1/2 cup Sugar (heaped) ♥ 2 Eggs (lightly beaten) ♥ 2/3 cup Oil
♥ 1 cup Greek Yogurt
♥ 1/4 cup Milk
♥ 1 1/2 cups Blueberries ♥ Add additional milk if
j mixture seems too thick
METHOD
1. Preheat oven to 190C.
2. Combine the flour, baking powder, bicarbonate jjjj
j j soda, and sugar in a large bowl.
3. Combine the eggs, oil, yogurt, and milk in another
jjj bowl.
4. Add the wet ingredients to the dry, and stir until
jj just combined.
5. Fold in the blueberries.
6. Add a tiny bit more of milk if the consistency jjjj j
j seems too thick. You want the batter to be a soft
jj dropping consistency.
7. Spoon the batter into the muffin tray.
8. Bake for 17 - 20 minutes, or until risen and j j
j golden. You can check by pushing a skewer into the
j centre to check it comes out clean.
9. Cool on a wire rack, then store in an air tight j j
j j container.
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