Reader's recipes
Blueberry and raspberry muffins
Serving size: Serves 10 or more
Favourite flavours: Cakes/baking
Sent in by:
Sylvia Fielding, Gympie in Queensland.
INGREDIENTS
2 cups self-raising flour
200g fresh or frozen blueberries
150g frozen raspberries
¾ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 egg, lightly beaten
icing sugar, for dusting (optional)
METHOD
- Preheat oven to moderately hot, 190°C. Lightly grease a 12-hole muffin pan.
- Sift flour into a large bowl. Stir in berries and brown sugar.
- In a large jug, whisk together milk, oil and egg.
- Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix. Divide mixture among recesses.
- Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar, if liked.
TOP TIP
- Use other berries or chopped fruit of choice. You will need 1¼ cups fruit.
More delicious recipes in this week's Woman's Day, on sale November 16, 2009.
