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Ingredients
Blueberry Muffins
- Ingredients
- 250 grams Pastry flour
- 200 grams Blueberries
- 2 organic Oranges
- 1 pinch salt
- 1 ½ tsps Baking powder
- 100 grams brown sugar
- 1 egg
- 6 Tbsps sunflower oil
- butter (for greasing the muffin tin)
Preheat the oven to 180°C (approximately 350°F). Rinse the oranges and grate 1/2 tablespoon of the zest.
Halve the oranges and squeeze 250 ml (approximately 1 cup) of juice.
Pour the flour into a bowl and mix with the baking powder and sugar.
Place the egg in a separate bowl and beat with the orange zest and the oil until foamy.
Pour the juice through a fine sieve and add to the egg mixture.
Stir the liquid with a wooden spoon into the dry ingredients.
If the dough is too dry, add some orange juice and stir until it has the right consistency.
Gently fold the rinsed blueberries into the batter.
Grease a muffin tin or line with paper baking cups and distribute the batter evenly among the 12 wells.
Bake the muffins in the preheated oven for about 30 minutes, until golden brown. Check with a toothpick for doneness. Set on a wire rack to cool, then serve.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.1 g | (7 %) |