Ingredient(A)
- 300gm plain yoghurt (I use 2 small tub Marigolds Brand)
- 120gm unsalted butter, melted
- 1/4 tsp salt (omit this if using salted butter)
- 3 large eggs, lightly beaten
- 1 1/2 tsp vanilla essence
- 275gm cake flour
- 150gm sugar
- 1 1/2 tsp baking powder
- 1/4 heap tsp baking soda
- 125gm frozen/fresh blueberries (toss with 1 tbsp of the flour )
- 1 lemon zest
- Combine (A) together and mix evenly.
- Sift (B) into another bowl. Make a well in the centre of the bowl.
- Pour (1) into the well. Fold in flour till combined. Stir in blueberries & lemon zests. Do not overmix.
- Scoop batter into lined muffin cups. Bake in preheated oven at 200 deg cel for 20mins or until golden brown.
6 comments:
Hi,
Can I use blueberry jam from the bakery? If so could you pls explain what I have to omit or add?
Thank you.
jess
Jess...can use jam, but dun mix together with the batter, scoop some batter into muffin case, randomly drop some jam in and layer with the batter.
Hi, can replace with a can of cherries?
sure, but remember to drain away the liquid well be using.
Hi
Should the blueberries be defrosted fr still frozen?
Do not defrost.
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