Mixed Berry Muffins
Makes
12
Ingredients
400g (14 oz/22/3 cups) plain (all-purpose) flour
2 teaspoons baking powder
300g (101/2 oz) caster (superfine) sugar
310g (11 oz) unsalted butter
480ml (161/2 fl oz) buttermilk
3 eggs
180g (61/4 oz) strawberries, hulled and sliced
180g (61/4 oz) fresh raspberries
180g (61/4 oz) fresh blueberries
35g (11/4 oz) raw (demerara) sugar
method
Preheat the oven to 180ºC (350ºF). Line two large 6-hole (1 cup capacity) muffin tins with paper cases.
Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine.
Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the buttermilk. Add the eggs and use a whisk to combine. Pour over the dry ingredients and whisk to combine — don’t worry if there are still some lumps at this stage. Using a large spoon, gently fold the fruit through.
Spoon the mixture into the prepared muffin holes. Sprinkle the tops with the raw sugar. Bake for 25–30 minutes. It may be necessary to drop the temperature about 10 minutes, before the end of baking time if the muffins are getting too dark. To test if the muffins are done push the top gently to feel that it is firm and turn one out of the tray and see that the bottom has coloured.
Cool in the tins for ten minutes, before turning out onto a wire rack to cool completely.
note
These muffins are best enjoyed the same day. Store them in an airtight container at room temperature.
