Raspberry and blueberry muffins

Serves:

6 muffins or 12 mini muffins

Ingredients

200g (7oz) plain flour
15ml (1tbsp) baking powder
pinch of salt
50g (2oz) caster sugar
50g (1oz) butter
1 egg, beaten
200ml (7floz) milk
50g (2oz) raspberries, plus extra for topping
75g (3oz) blueberries, plus extra for topping
Demerara sugar, to sprinkle

Method

Tools: Kenwood Kitchen Machine and dough hook

Preheat the oven to 200°C. Fill 6 deep muffin tins with muffin cases. Sift the flour, baking powder, salt and sugar into the bowl.

Melt the butter in a small pan. Make a well in the flour and pour in the butter, egg and milk. Fit the dough hook and knead on speed 1 for 2 minutes, scraping occasionally, until well combined.

Add the fruits and knead on speed min for 20 seconds, until well combined. Divide between cases, top with a few extra fruits and sprinkle over sugar. Bake for 15-20 minutes, until well risen and golden. Allow to cool on a wire rack.

Serving Suggestions

Note