BLUEBERRY MUFFINS

We added grated lemon zest for a citrus twist to this classic. MAKES 18-24 MUFFINS PREPARATION: 20 MIN BAKING: 15 MIN 250g butter, at room temperature 375ml (1½c) sugar 15ml (1T) vanilla essence 4 x 250ml (4c) cake flour 2,5ml (½t) salt 20ml (4t) baking powder 250g blueberries grated zest of 1 lemon 30ml (2T) light brown sugar Preheat the oven to 170°C. Line 18-24 muffin tin hollows with cupcake liners and grease with t – teaspoon/s T – tablespoon/s nonstick spray. 1 Put the butter and sugar in a mixing bowl and beat with an electric beater until light and creamy. 2 Add the vanilla essence

and mix well. 3 Sift the cake flour, salt and baking powder into the butter mixture and mix lightly until combined. Fold in the blueberries and lemon zest. 4 Fill each cupcake liner ¾ full of batter. Sprinkle a little brown sugar over and bake for 12-15 minutes or until fully c – cup/s risen and cooked through. 5 Remove the muffins from the baking tins and transfer to a wire rack to cool.