Ingredients
2 cups self raising flour
or gluten-free flour
½ cup almond meal
½ cup caster sugar
⅓ cup oil
80mL
1 cup milk
2 eggs
1 Zest of orange
finely chopped
1 cup blueberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 muffin tray
- 1 paper cases
- 1 large mixing bowl
- 1 glass jug
- 1 whisk
- 1 skewer
Instructions
- Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar.
- In a glass jug, measure out oil (to 1/3 cup), add milk (to 1 1/3 cup) and eggs, and whisk to combine.
- Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries.
- Spoon mixture into paper cases. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes
Tip
If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
Variation
If you don’t have almond meal, or don’t want to use it, just use more flour.
Variation
Make these muffins gluten free using gluten free plain flour and 3 teaspoons gluten-free baking powder.
