Blueberry Muffins

 

• Blueberry muffins
• 265 g (2 cups) self-raising wholemeal flour
• ▢80 g caster sugar
• ▢1 egg
• ▢50 g (¼ cup) vegetable oil
• ▢240 g (1 cup) milk
• ▢2 blueberries each per muffin (24 bb)
• raisins about a large handful?

Instructions

Conventional Method

• Preheat oven to 180 degrees celsius fan-forced (200 if using conventional).
• Line a 12 hole muffin tin with paper muffin cases (see tips below).
• Sift the self raising flour into a large bowl. Add the caster sugar and stir together. Create a well in the centre.
• In a separate bowl, whisk together the egg, oil and milk.
• Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
• Very gently fold through the blueberries (do not over-mix).
• Spoon the mixture into the muffin cases (fill ⅔ to the top).
• Bake for 20 minutes or until lightly golden.
• Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

I followed the recipe but did half the oil. Replaced sugar w 2 medium bananas and 1 finely grated apple. 

I screwed up the milk amount so have to start from scratch again next time. Eyeball. Used egg replacer. Added splash of vanilla