Raspberry and Blueberry Muffins
| Makes: 6 muffins | Recipe course: Dessert | Total time (min.): 30 |
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
- 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.
- 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.