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Berry Muffins

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

125g butter
125g sugar
2 large eggs
2 cups flour
1 heaped teaspoon baking powder
½ cup milk
1 cup fresh or frozen berries (½ cup frozen raspberries, ½ cup frozen blueberries) or blackberries
Butter tins. Preheat oven to 200C. Cream butter and sugar until pale and fluffy. Add eggs, beating well. Adding a little flour will stop mix from curdling.
Sift flour and baking powder and add to creamed mix with milk. fold in berries- mix will be stiff.
Spoon into prepared muffin tins and bake for 15mins or until tops are springy.
Let cool slightly before turning out of tins. Sift icing sugar over top to serve.

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