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Categories:
flour wheatbran baking powder bicarbonate salt buttermilk vegetable oil vanilla eggs muscovado sugar blueberries
Viewed: 43 - Published at: 8 years agoIngredients
- 250 g (8.8oz) Wholewheat flour
- 200 g (7.1oz) Natural oat or wheatbran
- 4 tsp Baking powder
- 2 tsp Bicarbonate of soda
- 1 Pinch of salt
- 450 ml (15.8fl oz) Natural yogurt or buttermilk
- 180 ml (6.3fl oz) Vegetable oil
- 2 tsp Vanilla extract
- 2 Eggs
- 100 g (3.5oz) Light muscovado sugar
- 350 g (12.3oz) Blueberries
Method
- Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil.
- Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
- Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth.
- Add to the bowl of dry ingredients and fork together until just mixed.
- Add the blueberries and mix briefly, being careful not to overmix.
- Divide the mixture between the sections of the muffin tin.
- Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed.
- Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
