Trader Tom's Mixed Berry Muffins
Muffins are a quick and easy standby - for school lunches, visitors, and weekend lunches.
We chop up the larger berries to make them all the size of the blueberries, before putting into the mixture.
3 cups self raising flour
1½ cups caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
150g butter, melted
1 ⅓ cups milk
1 teaspoon grated lemon zest
1 ½ cups Trader Tom’s organic mixed berries
Preheat the oven to 200degC.
Lightly grease or spray muffin tins, or spray disposable muffin paper cases and place in tins.
Sift the flour into a large bowl, add the sugar and stir well.
In a separate bowl or jug whisk the vanilla, eggs, butter, milk and lemon zest.
Add to the dry ingredients and stir quickly until just combined. Do not over-mix as they will be tough.
Add the berries and fold through gently.
Put into muffin tins. Bake 20-30 minutes until cooked, depending on the size of your tins.
Transfer to a wire rack to cool.