INGREDIENTS
150gms Anchor Unsalted Butter
200gms Caster sugar
3nos Eggs
335gms All-purpose flour
10gms Baking powder
4gms Salt
80ml Fresh Milk
485gms Blueberry Filling
100gms Almond Slivered
150gms Anchor Unsalted Butter
200gms Caster sugar
3nos Eggs
335gms All-purpose flour
10gms Baking powder
4gms Salt
80ml Fresh Milk
485gms Blueberry Filling
100gms Almond Slivered
METHOD
1. Preheat oven 190 degrees C. Prepare muffin cups and leave aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and mix in.
3. Sieved flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups and sprinkle with almond slivered.
5. Bake for 30-35 minutes.
1. Preheat oven 190 degrees C. Prepare muffin cups and leave aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and mix in.
3. Sieved flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups and sprinkle with almond slivered.
5. Bake for 30-35 minutes.
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