Desserts from world
translated by Italian with
Light and soft, ideal for breakfast or as a snack!
In a bowl we gather the sugar and oil, work for a few minutes before adding the whole wheat flour. We sift the flour, the starch and the yeast into the mixture. We add the milk, we must obtain a thick but not overly compact compound.
Add the blueberries and gently incorporate with the wooden spoon, be careful not to crush them.
We cover the bottom of the muffin pan with rice, this helps keep the baking cups dry during cooking. We cover with the cups that we will then fill up to 2-3 millimeters from the edge with the mixture. I help myself with a spiker, but you can also use a spoon.
We drain with the granulated sugar (or cane), then bake in a hot oven, static at 190 ° for 20 minutes.
We take it out of the oven and leave it in the pan for 5 minutes before turning it out delicately and letting it cool completely on a wire rack.