Muffins for breakfast from Maria Elia’s ” Full of Flavour”.
Ingredients
- 300 g plain flour
- 1 tbsp baking powder
- 110 g sugar
- 2 free range eggs lightly beaten
- 4 tsps instant coffee dissolved in 1 tbsp boiling water
- 250 ml milk
- 160 ml light olive oil
- 175 g blueberries fresh or frozen
Servings:
Instructions
- Preheat the oven to 200 C, Gas Mark 6. Line 6-8 Muffin moulds with muffin cups or 10 cm by 10 cm squares of greaseproof paper.
- Sift the flour and baking powder together in a bowl, then stir in the sugar.
- In another bowl whisk together the eggs, coffee, milk and oil. Pour the liquid ingredients into the flour mixture. Add the blueberries and stir until just combined.
- Spoon the mixture into the cases and bake in the oven for 25 minutes or until golden and cooked through. Test by inserting a knife to see if it comes out clean.
- Leave to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely. Serve in their cases.
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