MIXED BERRY MUFFINS

This recipe calls for a combination of strawberries, raspberries and blueberries. You could replace these with blackberries, mulberries or fresh goji berries — see what is available at your local market.

Makes 12

400 g (14 oz/2²/₃ cups) plain (all-purpose) flour

2 teaspoons baking powder

300 g (10½ oz) caster (superfine) sugar

310 g (11 oz) unsalted butter

480 ml (16½ fl oz) buttermilk

3 eggs

180 g (6¼ oz) strawberries, hulled and sliced

180 g (6¼ oz) fresh raspberries

180 g (6¼ oz) fresh blueberries

35 g (1¼ oz) raw (demerara) sugar

Preheat the oven to 180°C (350°F). Line two large 6-hole (250 ml/9 fl oz/1 cup capacity) muffin tins with paper cases.

Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine.

Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the buttermilk. Add the eggs and use a whisk to combine. Pour the mixture over the dry ingredients and whisk to combine — don’t worry if there are still some lumps at this stage. Using a large spoon, gently fold the fruit through.

Spoon the batter into the paper cases. Sprinkle the tops with the raw sugar. Bake for 25–30 minutes. It may be necessary to reduce the temperature about 10 minutes before the end of baking time if the muffins are getting too dark. To test if the muffins are done, press the top of one gently to feel if it is firm, then turn it out of the tray to check that the bottom has coloured.

Cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.

These muffins are best enjoyed the same day. Store them in an airtight container at room temperature.