BLUEBERRY AND POPPY SEED MUFFINS2015-03-06
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- Pre-heat the oven to 190c/Gas 5.
- Mix together the melted butter, soured cream, beaten egg and vanilla essence.
- In a bowl mix together the flour, baking powder, bicarbonate of soda, caster sugar and poppy seeds. Stir into the soured cream mixture with the blueberries.
- Divide the mixture between 10 muffin cases, and bake in the oven for 20-25 minutes until golden and well risen.
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