Blueberry (cheesecake) muffins
The Kate Tin
The Kate Tin
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Ingredients

  • Blueberry
  • Muffins
  • 125 g fresh or frozen blueberries (I used frozen as they tend to have a better texture once baked. I also tossed the blueberries with a little flour to stop them all sinking to the bottom of the muffin)
  • 120 g Stork Bake margarine (the recipe doesn't specify so I melted the Stork Bake)
  • 275 g plain flour
  • 250 ml skimmed milk
  • 100 g sugar
  • 1 egg
  • 2 tsp vanilla essence
  • 1 tbsp baking powder
  • Preheat the oven to 200°C and place paper cases into a muffin tin.
  • 100 g Stork
  • Bake margarine, softened
  • 400 g icing
  • sugar

Instructions

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