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Print this Recipe    Blueberry Muffin

BLUEBERRY MUFFIN CAKE

4 oz plain wholemeal flour
8 oz plain white flour
pinch salt
1 tsp baking powder
grated rind 1 orange
6 oz light brown sugar
8 oz blueberries or bilberries
2 eggs
1/4 pint milk
1 oz melted butter
milk to glaze
demerara sugar

Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set
oven to 425F (220C, Gas Mark 7). Sift the flour, salt and baking
powder. Stir in the orange rind, sugar and berries. Whisk the eggs,
milk and butter together. Stir the liquid mixture into the dry mix
and mix well. Transfer to the lined tin. Bake above the centre of
the oven for 35 mins. Remove the cake from the oven, glaze with
milk and sprinkle with the demerara sugar. Return to oven to bake
for a further 5 mins. Serve warm or cold.

Note: You can also make muffins with this recipe. Reduce baking
time to 20 mins. Brush with milk, sprinkle with sugar and return
to oven for 5 mins.

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