Enjoy your Pomegranate and Blueberry muffins with a cup of masala chai!
Try this delightful recipe adapted from here. Ingredients
1 ½ cups self raising flour
6 Tbsp brown sugar
1 cup pomegranate seeds
1 cup Blueberries (Add extra blueberries, if you want)
¾ cup milk
½ cup butter, melted and cooled
3 Tbsp oats
2 tbsp brown sugar
1 tbsp flour
1 tbsp butter
Preheat the oven to 180 C and line a muffin tray with paper muffin cases.
In a measuring cup, blend milk, egg, and butter and mix with above.
Fold in pomegranate seeds and blueberries gently.
Dollop the batter equally between 12 muffin cases.
Sprinkle topping over muffins.
Bake at 180 C for about 15 minutes or until risen and golden-brown.
Leave to cool for five minutes in the tin before serving warm or at room temperature.
Makes 12 Muffins