Ingredients
55 g melted butter
270 g sifted plain flour
1 tbsp baking powder
The zest of a small orange
4 tspn of fresh orange juice
225 g of clean blueberries
A pinch of salt
95 g caster sugar
The juice & zest of 1 small lemon
1 tspn vanilla essence
240 ml milk
1 beaten medium egg
Method
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• Preheat your oven to 220c/425f, then grease a 12 holed muffin tray.
Melt butter in a saucepan, place the shifted flour, baking powder and salt into a
clean bowl. Add the sugar, keeping back at least 2 tspns for making a glaze later.
In another bowl, grate the zest of the orange and the lemon into the bowl.
Squeeze all of the juice out of the lemon into the bowl, saving 3 tspns for the
bun glaze, followed by 4 tspns of fresh orange juice, vanilla essence & milk.
Slowly add in a beaten egg and mix in.
Add the melted butter and mix that in.
Add this mixture to the bowl which contains the flour and sugar in, and mix
together, into a batter.
Add the blueberries very carefully, and gently fold them into the mix.
Spoon the mixture equally into the 12 holes in the muffin tray, and bake them
in the oven for around 15 to 20 minutes.
When baked, allow to cool on a rack, and then mix the remaining lemon juice,
and sugar to make a glaze, and then spread a little of the glaze on each muffin.
Makes 12 muffins. Enjoy! Chef Mike Darracott
• Find video tutorials here: http://www.chefmikedarracott.com/video-cooking-tutorials
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JASMINE'S PLACE
15