John Myers
Contents
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Ingredients
- 260 g Flour
- 1 1/2 teaspoons of baking powder
- Half a teaspoon of baking soda
- 1 Egg size M
- 80 ml. Neutral cooking oil
- 200 m. Buttermilk
- 125 g Poppy seed baking
- 250 g Blueberries
- Grated zest of 1 orange
Instructions
- Put the flour, baking powder, baking soda, the grated zest of an orange and sugar in a mixing bowl and stir well
- Mix the egg, cooking oil and buttermilk well in another bowl. Add the liquid mass to the flour mixture and stir well to form a smooth dough. Finally stir in the poppy seed cake.
- Wash the blueberries and gently pat dry. Carefully fold the blueberries into the batter (not too strong)
- Now distribute the dough in the hollows of a muffin tin lined with paper liners. Bake the muffins in the preheated oven at 180 degrees (convection 160 degrees) for about 25 minutes. Sprinkle the cooled muffins with powdered sugar.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 39.8gProtein: 5.4gFat: 0.8g
