“These are best straight out of the oven while still warm and can keep for up to a day in a air tight container. you can make choc-honeycomb muffins with this recipe by replacing the berries, see note”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. move shelf to middle of oven and turn oven on to 200 degrees C.
  2. lightly grease a 6 hole texas muffin pan.
  3. put flour and sugar in a strainer and use a wooden spoon to sift them through.
  4. break egg into small bowl and beat with a fork until one colour.
  5. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.
  6. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.
  7. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.
  8. NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.

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