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Blueberry semolina muffins

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Ingredients for 1 servings:

  • 200 g semolina (durum wheat)
  • 75 g flour
  • 2 tsp baking powder
  • 2 eggs
  • 100 g sugar
  • 1 packet of vanilla sugar
  • ½ lemon(s), untreated, zest
  • 260 ml milk
  • 40 ml oil
  • 300 g blueberries
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

makes 12 pieces

Grease the muffin tin and refrigerate. Preheat the oven to 180°C (top/bottom heat: 160°C). Combine the semolina, flour, and baking powder. Then whisk the eggs, sugar, vanilla sugar, lemon zest, milk, and oil and stir into the semolina mixture. Fold in the blueberries. Pour the batter into the muffin tin and bake for 30 minutes. Let the muffins rest in the tin for about 5 minutes, then cool on a wire rack. Tip: Serve with lemon icing. The calorie count is per muffin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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