Blueberry muffins

• Preparation time 15 minutes
• Cooking time 20 minutes
• Serves 12
• Freezableyes

Ingredients

• 1½ cupsself-raising flour
• 1 cupwholemeal self-raising flour
• ¾ cupcaster (superfine) sugar
• 2 tablespoonsmargarine, melted
• 310 ml (1¼ cups)skim milk
• 1egg, lightly beaten
• 1 teaspoonvanilla essence
• 1 cupfresh or frozen blueberries

Method

1. Preheat the oven to moderate (180°C or 350°F).
2. Lightly grease a 12 hole nonstick muffin pan.
3. Sift flours into a large bowl (tip husks from the flour into the bowl, too).
4. Stir in sugar.
5. Make a well in the centre of the mixture.
6. Whisk the margarine, milk, egg and vanilla together with a fork, then add to the flour mixture.
7. Stir gently until the mixture is just combined then fold in the blueberries: don't over beat or the muffins will be tough.
8. Spoon mixture into the prepared pan.
9. Bake for 20 minutes or until muffins are well risen and spring back to the touch.
10. Leave in the pan for  a few minutes then lift onto a wire rack to cool, or eat while warm.

HINT: The muffin mixture only needs to be briefly combined - it may appear lumpy but this is normal. Frozen blueberries do not need to be thawed before adding to the mixture

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: The muffin mixture only needs to be briefly combined - it may appear lumpy but this is normal. Frozen blueberries do not need to be thawed before adding to the mixtureyes, Treats, survival-for-the-fittestTreats