Chef Benny Doro

Details

• Prep Time:
  16 min
• Cook Time:
  40 min
• Ready Time:
  56 min

Ingredients

• 2 cups blueberries
• 2 tablespoons sugar

Batter:

• 2 cups flour
• 1 cup milk
• 2 teaspoons baking powder
• 1/3 cup sugar
• 1 egg
• 3 tablespoons butter
• 1 teaspoon salt. Combine, mix together but don’t over mix

Lemon Glaze:

• 1 cup confectioner sugar
• juice of one lemon mix well
• Crushed pistachios
• Fresh basil

Directions

Once you have made the muffin batter add 1/3 cup of the cooled blueberry and incorporate by folding them in. Now in a greased muffin pan and fill the tins to almost the top and make sure to clean around the edges so they rise properly.
Bake at 400 degrees for 20-40min depending on the size of your tins, the muffins are ready when a toothpick comes out clean.

Let cool and dip the tops into the lemon glaze and finish with some chopped pistachios.

I plated mine by cutting it in half, drizzling some more lemon glaze and pistachios on and dropping a few fresh basils leaves around which I love…..yum!!

Benny

Step by step in photos here >>