Muffins unlike fairy or cup cakes are designed to be robust, hardy and filling, enough to fill you up and the ideal snack for an 11am pick-me-up.
I created this recipe when I had a deluge of berries in the fridge which needed using up so mixed them into a muffin recipe and bought them into work.
Generally the office is one for savoury bakes but the muffins disappeared within minutes and went down well.
The best thing about them is they’re easy to make, and as there’s no icing involved you can pretty much do the whole thing in around an hour.
If you want to freeze, they’ll last for a couple of weeks. This is a great idea if you’ve not got an office-full of hungry people to gobble them down and an easy way to eat them for breakfast all week.
250g plain flour
1 tsp baking powder
1 tsp bicarb of soda
150ml vegetable oil
100g caster sugar
100g light brown sugar (and around 20g for the top)
1 tsp cinnamon
300g mixed berries – I chose raspberry, blackberries and blueberries (enough for three berries per case)
A pinch of salt
2 eggs, at room temperature
50g flaked almonds
How to make:
Preheat the oven to 190C/180 fan/Gas 4 and line two cup cake trays with paper cases.
Blend all the wet ingredients in one bowl until fully combined.
Sieve the dry ingredients into another and then fold the two together (or mix on a gentle speed for a couple of minutes).
Throw the berries into the bottom of each of the cake cases, around two per case, then pile in the muffin mixture.
The cake cases should be two thirds full and then sprinkle on the flaked almonds and a sprinkle of brown sugar onto each.
Pop into the oven and cook for around 25 minutes – or until they spring back from your touch when you press them, or a sharp knife comes out clean when inserted into one.
Wait for the muffins to cool before diving in – they’re best slightly warm accompanied with a cup of tea.