Recently our little man has taken a real interest in cooking; ‘I can cook’ is quickly filling up the planner so we thought we’d give one of the recipes a go. This is a slightly amended version of the Blue Jewel Bakes recipe.
Vegetable oil, for greasing
2 free-range egg
200ml/7 fl oz milk
2 tsp runny honey
1 tsp vanilla extract
90g/3 ½ oz self-raising flour
Icing sugar, for presentation
Preheat the oven to 220C/450F/Gas 7. Grease a twelve-hole muffin tin with vegetable oil using a pastry brush.
Beat the egg together with the milk in a jug until well combined. Add the honey and vanilla extract and beat again.
Put the flour into a mixing bowl and make a well in the centre. Pour in half of the egg mixture, gradually bringing the edges of the flour into the wet mixture with a fork until the mixture is smooth and thoroughly combined.
Pour over the remaining egg mixture and mix again with the fork to form a smooth, runny batter.
Divide the blueberries equally among the six holes (3 in each) in the muffin tray. Spoon in the batter (about three tablespoons of batter per hole).
Bake the muffins in the oven for 10-15 minutes, or until they have risen and are golden-brown, and a skewer inserted into the centre of each comes out clean.
Set aside to cool slightly, then remove the muffins from the tray and set aside to cool on a wire rack. Then serve with a dusting of icing sugar and enjoy.
We had lots of fun cooking and eating these; we hope you do too.