FOR a change from the typical sandwich, a blueberry muffin makes a great addition to any lunchbox.
Ingredients
125ml vegetable oil
125ml sugar
2 eggs
1 small tub (+ – 175ml) plain yoghurt
Juice and zest of 2 lemons
500ml cake flour
2.5ml bicarbonate of soda
15ml baking powder
pinch of salt
125g fresh blueberries
Method
Preheat the oven to 200ºC.
Beat the oil and sugar together. Add the eggs and beat until light and creamy.
Stir in the yoghurt, juice and zest.
Sift dry ingredients together in a separate bowl. Add the berries and coat well with the flour mixture (this allows them to be more evenly dispersed into the mixture).
Fold the dry mixture into the egg mixture until well combined. Try not to over mix.
Spoon into a well-greased muffin tin (fill them just over 3/4 full)
Bake for 15 – 20 minutes.
Best served slightly warm.
Lasts up to five days in an airtight container.
Tip: you can use thawed frozen berries.
Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine. (Source: www.food24.com)
