Blueberry Muffins

Ingredients

• 2 cups self raising flour
• 3/4 cup firmly packed brown sugar
• 1 egg
• 1 cup fresh blueberries or frozen blueberries (don't thaw if frozen)
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons icing sugar

Directions

1. 1

   move shelf to middle of oven and turn oven on to 200 degrees C.

2. 2

   lightly grease a 6 hole texas muffin pan.

3. 3

   put flour and sugar in a strainer and use a wooden spoon to sift them through.

4. 4

   break egg into small bowl and beat with a fork until one colour.

5. 5

   add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - DONT OVERMIX.

6. 6

   spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back.

7. 7

   carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar.

8. 8

   NOTE: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.