Blueberry jam is inserted into the top of the half-baked muffins, then they are baked some more — an easy
method for scrumptious results!
125 gm butter, ½ cup milk, 2 eggs, 220 gm powdered sugar
1 ripe banana – pureed in a blender
125 gm flour (maida), 100 gm whole wheat flour (atta)
1 ½ tsp baking powder, 1 tsp vanilla essence, ½ cup blueberry
jam or any other Beat eggs with vanilla essence, gradually adding sugar till thick and creamy.
Add banana puree.
Place butter and milk in a sauce pan. Heat gently to melt butter.
Sift both flours with baking powder.
Add butter and milk mixture alternately in 2 batches to the flour.
Fold in the egg mixture also gently.
Place paper cups in the muffin tray. Brush with oil or butter. Divide batter into muffin cases and bake for 10 minutes at 180°C.
With a spoon, insert 1 tsp jam into the half baked muffins.
Bake for another 15 minutes. Remove from oven.