Flours & Mixes
Jenny Bristow’s Summer Berry Muffins
: 15 mins
: 25 mins
200 g / 8 oz Neill's Self Raising Flour
150 g / 6 oz softened butter
150 g / 6 oz caster sugar
1 tsp baking powder
100 g / 4 oz mixed berries (raspberries, strawberries, blueberries or blackberries)
25 g / 1 oz demerara sugar
a few drops of vanilla extract
Pre-heat oven to 190°C / Gas Mark 5
Beat together the softened butter, sugar, eggs and flour until soft and creamy (approximately 2-3 minutes).
Add the vanilla, baking powder and mix along with half the fruit. Toss lightly.
Transfer to lined muffin tins and spoon the mixture two-thirds full.
Top the muffins/cakes with the remainder of the fruit dusted with Demerara sugar.
Bake in the oven at 190°C / Gas Mark 5 for approximately 25 minutes.
Serve hot or cold dusted with icing sugar.
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