Blueberry Honey Sorghum Muffins

Ingredients list for Blueberry Honey Sorghum Muffins

• 1 cup Blueberries dried
• 1/2 cup Honey
• 1/3 cup Jowar flour
• 1 cup Refined flour (maida)
• 1 1/4 cups Whole wheat flour (atta)
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup Yogurt
• 1/2 cup Condensed milk
• 1/2 cup Butter
• Zest of 1 lemon grated
• 2 tablespoons Lemon juice

Method

1. Preheat oven to 180° C.
2. Put refined flour, wheat flour, sorghum flour, baking powder and salt in a bowl and mix.
3. Whisk together yogurt, condensed milk, butter, honey, lemon zest and lemon juice in another bowl till light.
4. Gently fold in the flour mixture till well combined. Add blueberries and mix well.
5. Spoon the batter into eight silicon muffin moulds. Place the moulds on a baking tray, place the tray in the preheated oven and bake for fifteen to eighteen minutes. Remove from oven and cool.
6. Remove from the moulds and serve.

Nutrition Info