Preparation Time: 10-15 mins | Cooking Time: 15-20 mins | Serves: 4-6
Heat oven to 210 degrees or 190 degrees for fan oven.
Line 8 standard-size muffin tins with cases.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
In another bowl add the oil, egg, milk, yogurt and vanilla and whisk.
Add the wet mixture to the bowl with dry ingredients then use a fork to combine together. The mixture should be nice and thick.
Gently fold in the blueberries.
Divide the mixture between the muffins cases
Bake muffins 15 to 20 minutes or until tops are no longer wet and a skewer comes out clean.
Leave to cool in the tin for 5 minutes then Transfer to a cooling rack.
Whilst the muffins are cooling make the lemon drizzle icing.
Sift the icing sugar into a bowl and add the lemon zest and juice.
Stir until smooth.
Use a fork to drizzle the icing over the cooled muffins.
Enjoy served with a good cup of tea!
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
0 comments