Makes 6
Ingredients
- 225g (8 oz) plain flour
- 3 tsp baking powder
- 60g (2¼ oz) caster sugar
- Pinch of salt
- 1 egg, beaten
- ¼ tsp orange oil, optional
- Zest of 1 orange
- 150ml (¼ pint) milk
- 30g (1 oz) butter, melted
- 100g punnet of blueberries
Method
Sift the flour, baking powder, sugar and salt into a basin and mix together. Add the egg, orange oil if using, orange zest, milk, melted butter and blueberries. Mix together with a fork, the mixture will be lumpy. Place large paper muffin cases into the Portmeirion Ceramic Muffin Tray. Divide the mixture between the muffin cases.
3, 4 and 5 Oven AGA: Slide the muffin tray onto the second set of runners down in the Baking Oven and bake for about 20 minutes until golden brown, well risen and cooked through.
2 Oven AGA: Slide the muffin tray onto the lowest set of runners in the Roasting Oven and bake for about 10 minutes until risen then slide the cold plain shelf above, on the second runners down and cook for a further 10 minutes until golden brown and cooked through. Turn the tray around if necessary for even browning.
As the hot muffins are fragile handle carefully when transferring to a cooling rack. Muffins are best eaten warm.
By Dawn Roads
