Wednesday, 3 April 2013

Linseed and Blueberry Scoffins

 2 oz of fine milled linseed 
6 oz flour
1-2 tbs icing sugar
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
2 oz of sunflower spread 
300 ml soya milk
6 oz of fresh or frozen blueberries

 Mix all the dry ingredients and then rub in the sunflower spread until it resebles fine breadcrumbs
 Add the blueberries and milk, mix well and place in paper cups in a muffin tray
 Bake in a hot oven (180C ) for 15 min (fan oven)

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