2 cups plain (all-purpose) flour
2 teaspoons baking powder
3/4 cup caster (superfine) sugar
1 cup sour cream
1 teaspoon finely grated lemon rind
1/3 cup (2-1/2 fl oz) vegetable oil
1-1/4 cups fresh or frozen blueberries
Preheat the oven to 180 degrees C (350 degrees F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.
Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer.
For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.
To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes.
For raspberry and white chocolate muffins:
Omit the grated lemon rind. Replace the blueberries with 1-1/4 cups fresh or frozen raspberries and add 3/4 cup chopped white chocolate in step 3 above.
For banana and cinnamon muffins:
Add 1 teaspoon ground cinnamon in step 1. Replace the blueberries with 1 cup chopped banana.
Modern Classics Book 2
Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts
by Donna Hay
$24.95; $34.95 (CAN)
Recipe reprinted by permission.
This page created January 2004
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