very fruity muffins

Makes 16

Preparation time 10 minutes

Cooking time 10 minutes

50 g (2 oz) redcurrants

50 g (2 oz) raspberries

100 g (3½ oz) self-raising flour

1 teaspoon baking powder

50 g (2 oz) caster sugar

100 g (3½ oz) strawberry or raspberry yogurt

1 egg, beaten

2 tablespoons vegetable oil

1 teaspoon vanilla extract

icing sugar, for dusting (optional)

Pull the redcurrants from their stalks, if necessary, by running them between the tines of a fork. Mix with the raspberries and mash very lightly.

Place 16 mini silicone muffin cases on a baking sheet.

Sift the flour and baking powder into a bowl and stir in the sugar. Beat together the yogurt, egg, vegetable oil and vanilla extract and stir in the fruits. Add to the dry ingredients using a large metal spoon, stir the ingredients together until only just combined. Divide among the cases.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 10 minutes until risen and firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool. Dust each muffin lightly with icing sugar.

For gooseberry & elderflower muffins, top and tail 100 g (3½ oz) gooseberries. Cut in half and put in a saucepan with 1 tablespoon water. Heat gently for 2–3 minutes until the berries start to soften. Remove from the heat and stir in 6 tablespoons elderflower cordial. Leave to cool. Complete the recipe as above, omitting the yogurt and vanilla extract and adding 25 g (1 oz) ground almonds and 1 teaspoon almond extract.