New Potato Salad
From the Field Kitchen
-
30 Minutes
-
Serves 4
40 Minutes
Serves 12
What you'll need…
- 100g Unsalted butter
- 140g Golden caster sugar
- 2 Large eggs
- 140g Natural yoghurt
- 1 Teaspoon vanilla extract
- 2 Tablespoons milk
- 250g Plain flour
- 2 Teaspoons baking powder
- 1 Teaspoon bicarbonate of soda
- 125g Blueberries
The method
1
Pre-heat your oven to 180°C and line a muffin tin with muffin cases.
2
Beat the butter and sugar together until light and fluffy. Add in the eggs and mix well, then add in the yoghurt, vanilla extract and milk.
3
Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in.
4
Add in the blueberries to the mixture, and divide the mixture between the muffin cases.
5
Bake for 15-20 minutes until risen and golden. You will know when they are done if a skewer comes out clean.
6
Allow to cool and enjoy!
Recipe from BBC Good Food
