Name: Blueberry Muffins
Ingredients: 2 cups (300g) self raising flour; 3/4 cup (150g) firmly packed brown sugar; 150g fresh or frozen blueberries; 1 egg, lightly beaten; 3/4 cup (180mL) buttermilk; 1/2 cup (125mL) vegetable oil; 3 teaspoons Kikkoman Naturally Brewed Soy Sauce

2 cups (300g) self raising flour
3/4 cup (150g) firmly packed brown sugar
150g fresh or frozen blueberries
1 egg, lightly beaten
3/4 cup (180mL) buttermilk
1/2 cup (125mL) vegetable oil
3 teaspoons Kikkoman Naturally Brewed Soy Sauce

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Grease 6-hole (3/4 cup/180mL capacity) or 30 mini-size muffin pans
Sift dry ingredients into a large bowl
Stir in remaining ingredients and spoon mixture into the prepared pan
Bake in a moderately hot oven (200°C/fan forced 180°C) for 20-25 minutes (large muffins) or 10-12 minutes (mini muffins) until an inserted skewer comes out clean

Tips & Hints:

Makes 6 large or 30 mini muffins.

Grease 6-hole (3/4 cup/180mL capacity) or 30 mini-size muffin pans
Sift dry ingredients into a large bowl
Stir in remaining ingredients and spoon mixture into the prepared pan
Bake in a moderately hot oven (200°C/fan forced 180°C) for 20-25 minutes (large muffins) or 10-12 minutes (mini muffins) until an inserted skewer comes out clean

Tips & Hints:

Makes 6 large or 30 mini muffins.

Grease 6-hole (3/4 cup/180mL capacity) or 30 mini-size muffin pans
Sift dry ingredients into a large bowl
Stir in remaining ingredients and spoon mixture into the prepared pan
Bake in a moderately hot oven (200°C/fan forced 180°C) for 20-25 minutes (large muffins) or 10-12 minutes (mini muffins) until an inserted skewer comes out clean

Tips & Hints:

Makes 6 large or 30 mini muffins.

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