Kim’s muffin recipe

Are you tired of over-sized, under-flavoured muffins? If so, make these muffins to remind yourself of how good a home baked muffin can be. If you don’t have blueberries to hand, don’t worry as this recipe works beautifully with fresh or frozen Morello cherries, cranberries or raspberries. No need to defrost the berries, just add them to the mixture as per the recipe.

Ingredients: 375g self raising flour, 1 tsp baking powder, 200g caster sugar, 125ml vegetable oil, 1 large egg, 125ml milk, 1 tsp vanilla essence, 300g berries.

Method: Preheat oven to 180° (160° if using a fan oven), 350f or gas 4. Place the flour, baking powder and sugar in a large bowl. In a separate bowl, whisk the oil, egg, milk and vanilla until just combined. Pour the liquid ingredients into the dry ingredients and mix lightly. Finally, add your berries and gently combine. Spoon mixture into a 12-hole 125ml capacity muffin tin lined with paper cases. Bake for 30–35 minutes or until cooked when tested with a cocktail stick. Remove from tin and cool on a wire rack. Makes 10/12 muffins. Top tips: If you don’t have access to self-raising flour, simply replace it with all-purpose (plain) flour and add three teaspoons of baking powder to the dry ingredients. For a low-sugar option, replace half the sugar with a sugar substitute such as Splenda or equivalent.


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