BLUEBERRY MUFFINS
125 ml nutty wheat
250 ml cake flour
15 ml baking powder
200 ml castor sugar
3 ml salt
1 egg
125 ml milk
100 ml oil
425 g can blueberries, well drained
Sift dry ingredients together and add bran left behind in sieve.
Whisk egg, milk and oil together and mix into dry ingredients.
Mix until flour is moistened; batter should still be lumpy.
Add blueberries, being careful not to over mix.
Spoon into greasedmuffin tins, fillinng two-thirds full.
Bake in a preheated oven at 200oC for 15-20 minutes, unti golden brown.
Makes 12
Fotos: Petré van Jaarsveld
