BERRY MUFFINS

Makes approximately 12

         ½ cup milk

         2 tablespoons lemon juice

         1 egg

         ¾ cup sugar

         1½ cups self-raising flour

         60g butter, melted

         finely grated rind of 1 lemon (optional)

         ¾ cup fresh or frozen berries

         30g melted butter

         sugar and cinnamon, for sprinkling

Preheat the oven to 170°C. Line a 12 x ½-cup muffin pan with baking cases.

Combine the milk and lemon juice. In a separate bowl, whisk the egg and sugar together, then add the combined milk and lemon juice, flour and melted butter all at once. Whisk until smooth. Mix through the grated lemon rind if using and the berries.

Spoon into the cases until two-thirds full. Bake for approximately 15 minutes or until a metal skewer inserted into the centre comes out clean.

Leave in tin for 5 minutes before turning out onto a wire rack. Brush with melted butter while still hot, then sprinkle with sugar and cinnamon.