To die For Blueberry Muffins

"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!" - Colleen

1 1/2 cups flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

 1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup flour

1/4 cup butter

1 1/2 tsp ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Rosehip syrup

Rosehips are the fruits of the wild rose and should be a deep red colour, with the flower stamens drying at the top. Look in hedgerows and thickets from now until the end of October, but watch for the sharp thorns! 

Use them to make rosehip syrup, jams, or infuse to make a rosehip tea. 

Per teaspoon12 calories; 0g fat. Will keep for 6 months in a cool place.

Ingredients

• 700g (1lb 7oz) fresh rosehips
• 600g (1¼lb) granulated sugar
• 1-2tsp rose water, optional
• 2-3tsp lemon juice, optional

Method

1. Wash the rosehips, removing any damaged fruit and carefully snip the calyx (the enlarged tube just below the sepals) off each. Put the hips in a pan and cover with water, then simmer for 20 mins until soft.
2. Strain into a bowl through a fine sieve and return the pulp to the pan, adding about the same amount of water and repeat for a second and third extraction. Strain all the fluid through muslin in the sieve this time.
3. Measure the 'juice' into a clean pan and add the sugar. Add the rose water and lemon juice to taste, if using, and simmer for a further 20-25 mins, until syrupy, removing the froth with a large metal spoon.
4. Pour into sterilised bottles and seal when cold. Use the syrup as a drink, made up with water, or serve on pancakes, or with thick yogurt or ice cream.