This week’s delicious recipe is another from our friend Sylvia from Sylvia’s Kitchen
INGREDIENTS Makes 12 Muffins
110g organic plain flour
110g organic self-raising flour
1 teaspoon bicarbonate soda
Pinch of salt
80-100g caster sugar
Finely grated zest of one orange
175ml sunflower oil
175ml milk (full cream or low fat) (Elgaar Farm)
1 free range egg lightly beaten (Mt Roland Free Range)
¼ teaspoon vanilla extract
50g Wildflower or Clover honey or honey of your choice (Honey Tas, West-Bee Honey)
100g fresh or frozen organic blueberries (Three Peaks Organics)
Preheat oven 170-180°C (Conventional cooking)
For full fan forced/convection cooking set temperature 20-40°C lower.
Line a 12-hole muffin-baking tray with muffin paper cases.
Keep aside 12 blueberries as garnish for the top of the muffins.
Lightly beat the egg with the vanilla and honey. Set aside.
Sift both flours with bicarbonate soda and salt into a large bowl then add the caster sugar and orange zest. Dry whisk to combine all ingredients.
Make a well in the centre; add the oil, milk and beaten egg mixture.
Gently mix all ingredients then fold in the blueberries.
Spoon the mixture into the muffin cases 2/3 full. Place in the oven to bake on the middle rack for 15 minutes.
Remove the muffins from the oven. Place a reserved blueberry on top of each muffin, pop back into the oven.
Bake for a further 12 to 15 minutes or until golden brown. Remove from oven and place on a cooling rack.
Serve warm or at room temperature. Enjoy! Sylvia x