classic muffin two ways
Ingredients:
1 ½ cups plain flour
2/3 cup sugar
¾ teaspoon baking powder
¾ teaspoon bicarb soda
¼ teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons melted butter
1 teaspoon vanilla
Flavours:
-
Raspberry and white choc
¾ cup frozen raspberries
½ cup chopped white chocolate
-
Blueberry
1 cup blueberries
Method:
- Preheat oven to 180°C. line a muffin pan with 12 paper cases or oil spray.
- In a large mixing bowl, combine the flour, sugar, bi-carb soda, baking powder and salt.
- In a separate bowl, combine the egg, sour cream, butter and vanilla.
- Pour the wet ingredients into the dry mixture and gently mix until just combined.
- Fold in the extra ingredients (either raspberry and white chocolate OR blueberries).
- Fill the prepared muffin pan.
- Bake for 18 to 20 minutes.
- Cool for 5 minutes before removing the muffins from the pan to a wire rack.
