Blueberry and White Chocolate Muffins

by

Mike Reid

INGREDIENTS

  • 65g caster sugar 

  • 110g butter 

  • 1 and half teaspoons of baking powder will make 6 muffins  

  • 110g plain flour

  • 2 whole eggs 

  • ½ punnet of blueberries 

  • 10g White Chocolate





METHOD

  • Add soften butter and sugar and cream together. Once creamed add the eggs and beat 

  • Add flour and baking powder. Want a light creamy mixture. Rest your mix for at least an hour in the fridge

  • Pre-heat oven to 180 degrees Fan Forced (if using non fan forced, then will need to cook for longer)

  • Add mixture to your muffin cases and bake for about 20 - 25 minutes or until golden. To check if cooked, place a skewer in centre of one of the muffins, and if it comes away clean, then it is ready).


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