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Garden Recipes
About the Recipe
A hearty heart warming delight for all those busy Gardeners. Fresh blueberries never go out of fashion. Great for snacking with a cuppa or pack for a short ramble in the countryside. Enjoy!
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
2 cups all-purpose flour, divided
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2 eggs, slightly beaten
3 tablespoons grated lemon zest
1-1/2 cups milk
1/2 cup (1 stick) butter, melted
2 cups fresh or frozen and slightly thawed blueberries




Preparation
Step 1
Preheat oven to 375°F (190°C) Grease muffin pans or line with papers.
Step 2
In a bowl, combine 1-½ cups of flour, baking powder, salt, cinnamon, and sugar. Add eggs, lemon zest, milk, and butter, stirring only enough to dampen the flour; batter will be lumpy.
Step 3
In a separate bowl and working quickly, combine remaining ½ cup of flour and blueberries and toss to coat. Gently stir them into batter.
Step 4
Spoon batter into muffin cups, filling each ⅔ full. Bake for 30 to 35 minutes.
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Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Yankee B&B and Inn Directory
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