Ingredient:
250 g (8 oz) plain flour
2 tsp baking powder
150 g (5 oz) caster sugar
175 ml (6 fl oz) milk
1 tsp vanilla extract
2 large eggs
150 ml (1/4 pint) sunflower oil
90 g (3 oz) blueberries
Deep 12-Hole Muffin Tin and 12 Paper cases
Method:
Line the muffin tin with the paper cases.
Put all the ingredients, except the blueberries, into a bowl. Beat with an electric whisk until evenly combined and smooth (it is quite a thin mixture). Stir in the blueberries.
Divide the mixture among the paper cases. Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 25-30 minutes until well risen and light golden. Serve warm.
250 g (8 oz) plain flour
2 tsp baking powder
150 g (5 oz) caster sugar
175 ml (6 fl oz) milk
1 tsp vanilla extract
2 large eggs
150 ml (1/4 pint) sunflower oil
90 g (3 oz) blueberries
Deep 12-Hole Muffin Tin and 12 Paper cases
Method:
Line the muffin tin with the paper cases.
Put all the ingredients, except the blueberries, into a bowl. Beat with an electric whisk until evenly combined and smooth (it is quite a thin mixture). Stir in the blueberries.
Divide the mixture among the paper cases. Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 25-30 minutes until well risen and light golden. Serve warm.
