MUFFINS BY SHIREEN

                                         Muffins

8 Tbsp butter

16 Tbsp castor sugar - levelled

12 Tbsp flour - slightly heaped

2 tsp baking powder

4 Tbsp semolina - slightly heaped

1/2 cup dried blueberries

1 tsp vanilla essence

4 eggs

2-3 Tbsp milk

1/4 cup blueberry pie filling

Beat butter till it starts to get fluffy.

While continuing to beat, slowly add sugar until is is well mixed and light and fluffy. Add vanilla and mixed well.

In a separate bowl sift baking powder and flour together. Once sifted, add semolina and mix well. Set aside.

Back to butter mix. Add 1 egg, beat well and add 1 Tbsp of flour mix.* Continue to do this for each of the other 3 eggs.

Stir blueberries into the left over flour* and stir well so that berries are covered in flour. Add the flour and blueberry mix into butter mix, and add milk in too. Fold this mix together so s batter is formed. Set aside.

Place cupcake cases into cupcake tray.

Add 1 Tbsp of mix into each case - they should only be 3/4 full. (add a little more mix if needed to get to 3/4 full)

Add 1 tsp of blueberry pie filling on top of muffin batter, then swirl with a toothpick or skewer.

Bake for 20 mins at 190 degrees.

Enjoy

*mixing any dried fruit or nuts into flour stops them from sinking to the bottom of what you are cooking.

**beating 1 egg then flour and repeating this prevents mix from curdling. This means the mix splits and becomes tough.

*** these can be used for breakfast or for kids lunch boxes.

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