BAKING FOR FAIRTRADE FORTNIGHT

There is no better way to celebrate Fairtrade Fortnight than with some delicious homemade blueberry muffins! Members from our group who work at JustShare and St Mary-le-Bow Church got to enjoy these tasty treats.

The recipe uses Lyle and Tate's Fairtrade Golden Caster Cane Sugar.

The recipe is below, or read it here.

Ingredients
(Muffins)
380g (13½oz) self-raising flour
110g (4oz) Lyle’s Golden Syrup
50g (2oz) Tate & Lyle Fairtrade Golden Caster Cane Sugar
175ml (6floz) vegetable oil
150g (5oz) thick Greek-style yoghurt
3 large eggs, lightly beaten
1 tsp vanilla extract
1 lemon, zested
30g (1¼oz) rolled oats
150g (5oz) blueberries
(Topping)
1 level dsp Tate & Lyle Fairtrade Golden Caster Cane Sugar
1 level dsp rolled oats

Method

• Preheat oven –180°C/160° Fan, 350°F, Gas 4.
• Sift the flour into a bowl and make a well in the center. Add the Lyle’s Golden Syrup and Golden Caster Sugar, the vegetable oil, yoghurt, eggs, vanilla and lemon zest. Lightly and quickly stir together with a wooden spoon.
• Using a metal spoon, fold in the oats and the blueberries (the mixture will be very thick and paste-like – this is fine). Divide between paper cases in a 12-hole tin, filling almost to the tops.
• Mix the extra Golden Caster Sugar and the oats together and scatter over the muffins.
• Bake on the middle shelf for 25 minutes or until golden and risen (a fine skewer poked into the center should come out clean).
• Remove to a wire rack to cool for a few minutes