Blueberry Muffins

Makes: 18 (top right in photo)

Ingredients:

2 cups self-rising (raising) flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup bran
2 tablespoons sugar
1/2 cup milk
1/4 cup sour cream
2 eggs, lightly beaten
3 ounces (90 g) butter, melted
8 ounces (250 g/punnet) blueberries

Microwave Method:

1. Mix flour, bicarbonate of soda, bran and sugar together.
2. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
3. Fold through blueberries.
4. Spoon into a greased muffin tray.
5. Cook for 3 1/2-4 minutes on MEDIUM HIGH.
6. Allow to stand 1-2 minutes before turning out.
7. Serve hot with whipped cream.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix flour, bicarbonate of soda, bran and sugar together.
3. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
4. Fold through blueberries.
5. Spoon into a greased muffin tin.
6. Place on Low Rack. Bake for 10-12 minutes on LOW MIX/BAKE.
7. Serve warm with whipped cream.