Get little fingers busy with berries in this scrumptiously simple muffin recipe
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Takes 15 minutes to prepare, 25 minutes to cook
Big chef: Put the oven on 375ºF, 190ºC, 170ºC fan, gas 5.
Little chef: Put the muffin cases into the muffin tray.
Little chef: Put the flour, sugar, blueberries and poppy seeds into a mixing bowl.
Little chef: Measure the milk and oil into a large measuring jug and beat together (the liquids).
Little chef: Add the egg to the liquids and mix well.
Little chef: Quickly add the liquid ingredients to the dry ingredients and stir until the mixture is 'just' mixed.
Little chef: Use a tablespoon to spoon the mixture into the cases. Use a spatula to scrape the last of the mixture out of the bowl.
Big chef: Put the muffin tray into the oven. Bake for 20-25 minutes until golden.
Big chef: Transfer the hot muffins from the tray to a cooling rack - they will go soggy if you leave them in the tray to cool.
Alway have a grown up in the kitchen when you are cooking
© Fiona Bird 2009
Recipe reproduced from 'Kids' Kitchen' by kind permission of Barefoot Books Ltd
To order 'Kids' Kitchen' visit www.barefootbooks.co.uk
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