- 270 g/ 9½ oz of self-raising flour
- ¾ tsp of baking powder
- 60 g/ 2 oz of butter
- 90 g/ 3 oz of soft brown sugar
- 120 ml of fresh milk
- 120 g/ 4¼ oz of natural yoghurt
- 2 eggs
- 1 tsp of grated lemon rind
- ½ tsp of soda powder
- ¼ tsp of salt
- 200 g/ 7 oz of blueberries
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- Prepare the oven by preheating it to 200°C/
390°F.
- Line muffin tins with baking paper.
- Sift flour, baking powder, soda powder and salt.
- Using fingers, rub butter into flour till the mixture is fine and crumbly.
- Add in sugar and lemon rind.
- Combine egg and milk. Pour into mixture and mix well.
- Blend in yoghurt and blueberries.
- Scoop mixture evenly into prepared muffin tin.
- Bake for about 30 minutes until golden brown.
- This recipe make about 12 muffins.
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