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scratch - BlueberryMuffin Cake

Source of Recipe

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Recipe Introduction

oz. = ounces

List of Ingredients

scratch - BlueberryMuffin Cake

4 oz. plain whole wheat flour, (wholemeal)
8 oz. plain white flour
pinch salt
1 tsp b/powder
grated rind 1 orange
6 oz light brown sugar
8 oz blueberries or bilberries
2 eggs
1/4 pint milk
1 oz melted butter
milk to glaze
large grain sugar

Line a 7 1/2" cake tin with parchment paper, cake liner or greaseproof paper.
Set oven to 425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder.
Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together.
Stir the liquid mixture into the dry mix & mix well. Transfer to the lined tin.
Bake above the centre of the oven for 35 mins. Remove the cake from the
oven, glaze with milk & sprinkle with the large grain sugar. Return to oven to
bake for a further 5 mins. Serve warm or cold.
Note: You can also make regular muffins with this recipe. Reduce baking time
to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.



Recipe