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.  
A reminder - don't over mix muffins as they go tough when cooked and the mixture will turn grey from the berries. 

Ingredients:
 
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
TT Mixed Berry
Method:
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.