Muffins were originally brought to the United States by British settlers but have been adapted and changed so much over the years, they would now no longer be recognizable as ''muffins'' to the average Briton. They are still delicious -though and, in a variety of flavours, make a popular breakfast food.
makes about 36 muffins
125 g (4 oz) 8 Tbs Butter, melted
425 g (14 oz) 3 1/2 cups Flour
1 1/2 tsp Salt
175 g (6 oz) 3/4 cup Sugar
4 tsp Baking powder
300 ml (10 fl oz) 1 1/4 cups Milk
275 g (10 oz) 1 1/4 cups Blueberries
1. Preheat the oven to very hot 230°C (Gas Mark 8, 45o°F). Lightly grease about 36 muffin tins with a little butter and sprinkle lightly with a little flour, shaking out any excess. Set aside.
2. Sift the flour, salt, sugar and baking powder into a bowl. In a second bowl, beat the eggs until they are pale and fall in a steady ribbon from the whisk. Add the remaining melted butter and the milk. Stir the egg mixture into the flour as quickly as possible. Do not overmix—the ingredients should be just combined.
3. Toss the blueberries in a little flour to prevent them from sinking to the bottom of the muffins, and fold into the batter. Spoon the batter into the prepared muffin tins and bake for 15 minutes, or until a skewer inserted into the centres comes out clean. Cool in the tins for about 5 minutes, then turn out and serve hot.
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