Blueberry and Maple Syrup Muffins
375g Self raising flour
1/4 tsp Baking powder
125g Caster Sugar
125ml Rape seed oil
2 Large free range eggs
200g Frozen blueberry’s
50g Rolled oats
3 tbsp Maple Syrup
Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, lime zest and oil to the other and whisk together.
Scatter the blueberries into the dry mix bowl, then pour the liquid in.
Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy.
Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases.
Scatter with the oats and bake in a pre heated oven 170c for 20 minutes or until golden.
When the muffins are baked, remove from the oven and drizzle over the maple syrup.