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.

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