![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGt3zEz5x_7A8CXRizVRfQEOgIAUnPnc2TXmM59aVRj3bEHR-DV2Tqg6633CfNNS3DnFU0On4qwli45U-sNon0aS4p5zC21RVKb_Qo6xXFmzo5V6tu-LRthGbPjsHFab1hSyOxKYfexrz/s320/IMG_2613aa-1.jpg)
Freshly baked!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7getW07eGNdjgRNVcpKdiMW8HZGITzBDkr8RFoe23AE1497pTwGPLwB0OnxZDI2pasnCTqyww7T1aZEEJWoB00viGM2PICVuOLMOIGCYvn3nfj2CE1z-A6eBakzsY_I2mzO4DyJLi24Mc/s320/IMG_2617a-1.jpg)
Light and fluffy inside, with lots of blueberries!
How I did these:
- Sift 200g of self rising flour, mixed with a pinch of bicarbonate of soda.
- Add 50g of soft butter into the flour. Stir until the mixture resembles bread crumbs
- In a separate bowl, crack 1 egg, a few scoops of sugar, 1 tsp of strawberry emulsion and mix well. Pour into the flour mixture.
- Add enough fresh milk till the mixture resembles softened ice cream. Add washed blueberries. Do not overmix.
- Scoop into muffin cups and baked at 190 degree celsius for about 20 minutes.
0 comments:
Post a Comment
Tell us what you think!