Blueberry muffins – easy!

MUFFINS are fun and easy to make!

And with the benefit of cramming healthy blueberries into the moist spongy centre makes these muffins absolutely irresistible!

When making muffins it’s best to keep the wet and dry ingredients separate until the minute you are ready to mix the batter and bake.

Ingredients:

200g plain flour

2tsp baking powder

100g caster sugar

150g blueberries

175ml milk, cows or soya 125ml vegetable oil 2 eggs

90g digestive biscuits

50g ginger biscuits

35g butter, melted

9 deep muffin cases

Recipe:

Pre-heat oven to 170c.

Fill two muffin trays with paper muffin cases and place on a large baking tray.

Sift the flour (saving 1tbsp) and baking powder into a bowl and stir in the sugar.

Wash and drain the blueberries and dry on kitchen towel before putting them into a separate bowl, sprinkle over the reserved tablespoon of flour and coat.

In another bowl crush together the biscuits and stir in the melted butter.

Crack the eggs into a large measuring jug and whisk, add the milk and vegetable oil.

Gradually fold this into the flour to form a batter, stir in the blueberries.

Divide the mixture between the paper muffin cases and top each with the biscuit mix.

Bake for 25 minutes or until golden, try not to open the oven door during this time.

When cooked leave to stand in the muffin tray for a few minutes before transferring to a wire rack to cool.

Now they’re ready to devour! Blueberries are packed with an array of Vitamins, being well known for their health benefits they contain a great deal of the antioxidants thought to combat cancer, heart disease, Alzheimer’s – and Cellulite!

Lesley has just completed her Nutrition & Health degree at Edge Hill University and, together with husband Roberto, owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of Lesley’s Recipes go to: www.robertositalian.co.uk or Facebook.com/robertossouthport