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

1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Fill 6 deep muffin tins with muffin cases. Sift the flour, baking powder, salt and sugar into the bowl.
2. 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.
3. 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.