Strawberry and blueberry muffins
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
These muffins are fruit-filled and high in taste. Enjoy with tea or coffee for a morning or afternoon snack
Ingredients
Oil spray
1 x 3 second spray(s)
White self-raising flour
2 cup(s), (300g)
Caster sugar
¼ cup(s), (55g)
Egg(s)
1 small, lightly beaten
Skim milk
1¼ cup(s), (310ml)
Fresh lemon rind
2 tsp, finely grated
Fresh blueberries
125 g
Jam, no added sugar
3 tbs, strawberry variety
Dried strawberries
¼ cup(s), sliced
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Spray a 12-hole (½-cup/125ml) capacity muffin tin with oil.
2
Sift flour into a large bowl and stir in sugar. Place egg, milk and rind in a small bowl and whisk until combined. Add milk mixture and blueberries to dry ingredients and stir until just combined.
3
Evenly spoon half the mixture among the muffin tin holes. Place 1 tsp of jam into the centre of each. Evenly spoon remaining muffin mixture on top. Top each with two dried strawberry slices.
4
Bake for 18-20 minutes or until cooked when tested with a skewer. Stand in tin to cool before turning onto a wire rack.
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