Blueberry Muffins

Ingredients

2 cups flour
4 teaspoons baking powder
1 cup CSR Caster Sugar
1 egg
1/4 cup oil
1 1/2 cups milk
1 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/2 cups blueberries
CSR Icing Sugar to dust

Method

Preheat oven to 200°C
Mix all ingredients together in a large bowl until just combined and moistened. Don’t over mix or the muffins will be tough and not rise evenly.

Spoon into well greased deep muffin tins. Bake for 15 – 18 minutes. Cool on a wire rack and dust with icing sugar to serve.

Note: Blueberries can be fresh or if using frozen, use them straight from the freezer. No need to thaw. Canned blueberries need to be well drained.

Makes 12 muffins

Thanks to Jo Seagar for use of this Best Ever recipe.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.