• Entrees and Light Meals
• Mains
• Desserts
• Baked Treats
  • Blueberry muffins
  • Greek almond biscuits (Amigthalota)
  • Oat and cinnamon biscuits
  • Weet-bix slice
  • Onion and cheese muffins
  • Healthy fruit cake

Cooking time: 20 minutes

Makes: 12 muffins

Storage: In an airtight container

Ingredients

• 1 1/2 cups self raising flour
• 1 cup wholemeal flour
• 1/2 cup castor sugar
• 2 tablespoons melted margarine
• 1 1/4 cups skimmed milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup blueberries, fresh or frozen (let frozen blueberries thaw a little)

Method

1. Preheat the oven to 180°C(160°C fan-forced)
2. Line a 12-hole muffin tin with muffin papers (these help to keep the muffins fresh)
3. Sift the flours into a bowl, add the sugar and make a well in the centre
4. Whisk the melted margarine, egg, vanilla and milk together
5. Stir the egg mix into the flour with a fork, just until combined (over mixing makes the muffins tough)
6. Gently fold in the berries
7. Bake for approximately 20 minutes, or until the muffins spring back to the touch

Read more about the health benefits of blueberries for your liver.