Wednesday, August 27, 2008
These easy muffins, studded with succulent fresh berries, are best served warm. Recipe makes 12 muffins.
2 cups self-rising (raising) flour
3 1/2 ounces (100 g) unsalted butter
1/2 cup caster sugar
1 teaspoon grated lemon rind
2 large eggs, beaten
8 teaspoons milk
4 ounces (125 g) blueberries
1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 12 muffin tins or stand large paper cases on a baking tray.
2. Sift the flour into a large mixing bowl. Rub in the butter lightly with your fingers. Stir in the sugar and lemon rind.
3. Beat the eggs and milk together, then add to the flour mixture. Mix in with a wooden spoon until combined.
4. Spoon the muffin mixture into the prepared tins or paper cases. Make a hollow in the center of each muffin with a teaspoon and carefully spoon in the blueberries.
5. Bake for 15-20 minutes, or until well risen and springy to the touch.
6. Turn out the muffins and leave to cool slightly on a wire rack. Serve warm.
Tip: You can use other fresh fruits in the muffins, depending on what is available. Try cherries, raspberries or blackcurrants. If using frozen fruit, thaw and drain well before using.