Berry muffins
Berry Muffins
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Berries
They were one of man’s earliest sources of sustenance and are now considered a super-food. We get under the skin of berries.
Berries galore
There's an adundance of berries in our recipe for the ultimate summer pudding.
Makes 12 muffins
Ingredients
- 300g (10½oz) flour
- 100g (3½oz) porridge oats
- 1 tsp bicarbonate of soda
- 4 tsp baking powder
- 150g (5oz) caster sugar
- 200ml (7fl oz) natural yoghurt
- 200ml (7fl oz) milk
- 2 large eggs
- 150g (5oz) butter
- 300g (10½oz) blueberries
- 100g (3½oz) dried cranberries
- demerara sugar
Special equipment
- muffin tray
- paper muffin cases
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Line the muffin tray with the paper cases.
- Mix the flour, oats, bicarbonate of soda, baking powder and sugar together in a large bowl.
- Melt the butter on a low heat.
- Beat together the yoghurt, milk, eggs and butter in a jug. Pour the ingredients of the jug into the mixing bowl and combine all the ingredients.
- Add the blueberries and cranberries and mix lightly. Spoon the mixture into the muffin cases filling them two-thirds full. Put in the oven to cook for 10 minutes.
- After 10 minutes, remove the tray of muffins from the oven and sprinkle a little demerara sugar over each muffin.
- Return the tray to the oven and bake for a further 15 minutes, until the muffins have fully risen and are a nice golden colour.
- Serve warm.
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