Ingredients :
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 1/2 cups frozen or fresh blueberries
Method :
- In separate bowl, whisk together eggs and sugar until combined. Fold wet ingredients into dry, mix by hand. Avoid over-mixing. Fold in blueberries.
- Pour into tins, filling to the top. Bake 425 for 5 minutes. Reduce to 375°F, bake for another 25 minutes.
- Store at room temperature up to 5 days, or freeze up to 3 months.
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