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Berry Muffins
Berry Muffins

Berry Muffins

These easy to make muffins are packed full of healthy blueberries and blackberries and make a great standby for a quick breakfast, lunchbox addition or coffee time treat.

YIELDS

12

PREPARATION

10 mins

COOKING

17 mins

INGREDIENTS

  • 100g Tate & Lyle White Sugar with Stevia
  • 300g self raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 125g fresh blackberries (halve any very large ones)
  • 125g fresh blueberries
  • 300ml semi skimmed or full fat milk
  • 125g butter (melted)
  • 2 large free range eggs (beaten)

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 200°C/Gas 6 (if using a fan-assisted oven adjust the temperature according to instructions) and line a 12 muffin hole tin with paper cases. Add the Tate & Lyle White Sugar with Stevia into a bowl and sift in all remaining dry ingredients before mixing together.
  2. Stir the berries into the dry mix. Whisk together the milk, melted butter and eggs and gently fold into the dry ingredients. Take care not to over mix.
  3. Divide the batter between the muffin cases and bake for 15 to 20 minutes or until well risen and golden. Serve warm or cold.

GET THE KIDS INVOLVED:

Children love helping by stirring the mixture and filling up the cases.

 

CHEF'S TIP

If you can’t find fresh blackberries use fresh raspberries instead.