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Blueberry Muffins
(makes 12 to 14)
These are part of the staple diet in our house. They are best eaten on the day of baking, or frozen. They freeze well, and can be hauled out at any hour and microwaved into submission. They are light and moist, and NOT crumbly! According to my husband, they also lack the bitter, excess-baking-powder taste common to so many commercial muffins (gluten free or otherwise.)
- 2 1/4 cups Gluten Free Goodies Cake and Biscuit mix (360g)
- 1 tsp mixed spice
- 5 level tsp Gluten Free Goodies Baking Powder
- 70g melted butter
- 3/8 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup blueberries (fresh or frozen)
Instructions
Melt butter and use a little to lightly grease the muffin pan.
Beat in sugar, eggs and milk
Add flour, spice, baking powder and blueberries, then mix to combine.
Fill muffin tins at least 3/4 full – preferably a little more.
Sprinkle tops with cinnamon and sugar mix (keep a jar with 2tsp cinnamon and 1 cup sugar mixed)
Bake at 230C for about 15 minutes.
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