This is from ” The Independent Cook” by Jeremy Round.
Ingredients
- 10 oz plain flour
- 3 oz sugar
- 1 lvl tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 free range eggs beaten
- 8 fl oz buttermilk
- 1 lvl tsp grated lemon zest
- 4 tbsps melted butter cooled but still liquid
- 4 oz blueberries dried well and tossed with a little flour
Servings:
Instructions
- Grease 12 deep muffin tin cups or use cases.
- Mix the flour, sugar, baking powder, bicarbonate of soda and salt.
- Beat together the eggs, buttermilk, lemon zest and the melted butter. Stir lightly into the flour mixture- it will remain lumpy.
- Fold the blueberries into the batter and spoon into the cups.
- Bake in a preheated oven 200 C, 180 Fan Gas 6 for 20-25 minutes until golden.
- Remove from the pan and serve warm, spread with butter.
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