Blueberry Muffins
Serves: 6 large or 12 small muffins
Prep time: 15 minutes
Cook time: 18-25 minutes
Ingredients:
5 medium eggs
1 tsp vanilla essence
240ml milk - any alternative milks will also work
90g vegetable oil
250g frozen blueberries
250g self-raising flour
150g caster sugar
2g baking powder
2g ground cinnamon
You will also need:
6 portion large muffin tray or 12 portion small muffin tray
Canola baking spray
2 medium sized mixing bowls
Cooling rack
Method:
Preheat oven to 180 deg Celsius, medium fan.
In a mixing bowl add the flour, sugar, baking powder, Nutri V cauliflower powder and cinnamon. Mix all ingredients until thoroughly combined. Leave a well shape in the centre of the bowl.
In a separate mixing bowl, combine the eggs, vanilla, milk and vegetable oil. Whisk until combined, the mixture needs to be one colour and consistency. Add the frozen blueberries and stir through.
Slowly pour wet mix into the dry mix. Gently whisk together until smooth. Careful not to overmix the batter. A few little lumps are fine.
Grease your muffin tray with the baking spray, and evenly portion your muffin mix into the muffin tray.
Bake muffins for 15 minutes then rotate your muffin pan 180 degrees. Cook for a further 8-10 minutes.
To check muffins are cooked through, use a kitchen skewer testing a muffin in the centre of the tray. If skewer comes out clean the muffins are cooked. If not, cook for a further 2-3 minutes.
Once out of the oven, cool muffins in the tray for 5 minutes, then transfer to a cooling rack.
Recipe created by Glory Us.
