Blueberry Muffins

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10 oz (280 g / 2 1/2 cups) plain flour

3 tsp (15 ml) baking powder

1/2 tsp (2.5 ml) salt

4-5 oz (110-140 g / 1 cup) fine white granulated sugar

1 egg

8 fl oz (240 ml) milk

3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted

7 oz (200 g) blueberries (or your choice of summer fruit) fresh or frozen – do not thaw frozen berries;  larger-sized berries should be coarsely chopped

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  1.    Prepare muffin tins.  Preheat oven to 375-400 degrees.

2.    In a large bowl, sift together:  flour, baking powder, salt and sugar.

3.    In another bowl, beat egg with a fork.  Stir in milk, followed by oil/melted butter.

4.    Pour all of wet ingredients into dry.  Stir just to combine.  The batter will be lumpy but no dry

flour should be visible.  Gently fold in berries at the end, using only a couple of strokes to

avoid crushing the fruit.

5.    Spoon into muffin cups.  Bake for 20-25 minutes.  Frozen fruit will require an extra 4-5

minutes.  Muffins are done when tops are lightly browned and spring back when pressed



From Muffins, Fast and Fantastic, Third Edition by Susan Reimer

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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