INGREDIENTS:
➡1 1/2 cups all purpose flour (210g)
➡3/4 cup sugar (145g)
➡1/2 TBS baking powder
➡1/4 tsp baking soda
➡1/4 tsp salt
➡3/4 TBS ground cinnamon
➡5 1/2 fluid ounced milk (150ml)
➡1 large free range egg, lightly beaten
➡120ml flavourless oil (1/2 cup)
➡1/2 cup blueberries (95g)
➡1/4 cup raspberries (35g)
➡1/4 cup diced strawberries (35g)
METHOD:
➡Preheat the oven to 190*C/375*F/ gas mark 5. Line 9 medium muffin cups with paper liners. Set aside.
➡Whisk the flour, baking powder, soda, cinnamon, salt and sugar together in a bowl. Make a well in the centre.
➡Whisk together the milk, oil and egg. Pour into the well in the centre of the dry ingredients, and fold together just to combine.
➡Fold in the berries.
➡Divide the batter between the muffin cups, filling them 2/3 full.
➡Bake in the preheated oven for 20 to 25 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean.
➡Remove from the muffin tin and place on a wire rack to cool.
