Ingredients

150g (5 ½ oz) plain flour
½ level tbsp baking powder
1 large egg
40g (1½ oz) caster sugar
125ml (4fl oz) milk
55g (2oz) margarine or low fat spread, melted
½ tsp vanilla extract
115g (4oz) fresh raspberries or blueberries or both

You will also need:
2 x 12 hole mini muffin tins with mini muffin cases or a standard sized 6 hole muffin tin and cases

Method

• Preheat the oven to 190°C, 375°F, Gas Mark 5
• Mix the flour and baking powder together in a bowl. In a separate bowl mix the egg, caster sugar, milk, melted margarine and vanilla extract.
• Gently pour the wet mixture into the dry ingredients and gently stir together. Don't over beat or the muffins will be heavy. Add the berries and stir gently to combine.
• Drop the mixture into the cases until quite full. Bake for 20-25 minutes for mini muffins, 35-40 minutes for standard sized muffins.

Variations

Why not try replacing the berries with mashed banana into this mix and topping with chopped walnuts or flaked almonds? Or try grated apple and cinnamon.
Best eaten fresh within a few days but microwaving them for a few seconds gives them that just baked flavour.