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Moorabbin Flying Services

©2008 BY JOHNSON WATERS INTERIOR DESIGN.

Very Berry-licious Muffins

August 29, 2018

MICHAEL’S VERY BERRY MUFFINS

Recipe by Michael Johnson

 

PREP 10 MINS | COOK 30 MINS

 

INGREDIENTS:

 

2 1/2 Cups Self Raising Flour 1 Tsp baking powder

 

1 Cup caster sugar

 

1/2 Cup rice bran oil

 

1 egg

 

1/2 Cup Milk

 

1 Tsp pure vanilla bean paste 250 - 300g Berries Frozen Regular sugar for covering tops

 

 

DIRECTIONS

 

Preheat oven to 180 C

 

Sift all dry ingredients into one bowl - make this the master bowl.

 

Place all wet ingredients into a separate bowl and mix to combine.

 

Pour wet mix into dry mix and stir until just combined. Add your berries and mix through.

 

Use paper muffin liners and spoon 1/2 cup of the mixture into each one.

 

Sprinkle sugar on top to cover well.

 

Bake for 30 minutes or until a toothpick comes out clean.

 

Leave in tin for a minute or 2 and then remove muffins to a wire rack to cool.

 

This should make 12 muffins but hey 11 slightly larger ones will work too !

 

 

NOTES:
Using an ice-cream scoop can help with spooning mixture into patty cases.

Use fresh or frozen berries and there is no need to defrost berries before using.

A good covering of sugar on top is what gives the muffin tops that crispy finish and awesome taste we all love, so don’t be stingy.

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