Blackberry Muffins

Ingredients:

2 eggs
250g self-raising flour
250ml milk
1 tsp baking powder
50g softened butter
75g caster sugar
175g blackberries
grated zest of 1 lemon
juice of 1/2 lemon

Method:

The secret of making muffins is to do everything quickly. It is therefore essential that you pre-heat your oven to 200°C (400°F/Gas Mark 6) before you start. The next step is to prepare your muffin tin (the mixture should be enough for about 6 deep muffins). If using muffin paper cases pop these into the muffin tin moulds. If you have a non-stick tin then you can simply grease the sides of the tin and add the mixture into it directly.

Sift the flour and baking powder into a large bowl. Cut the butter into cubes and add to the flour. Mix this in with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the sugar, blackberries and lemon zest as well as the lemon juice and mix thoroughly with a fork (try to be gentle so as not to break the fruit). In a separate bowl mix together the eggs and the milk then pour onto the flour mixture. Using a fork blend quickly (don't be worried if the mixture takes-on a lumpy consistency). Immediately spoon the mixture into the prepared muffin tins and place the filled tin in the oven.

Bake in the pre-heated oven for about 20–25 minutes, until the muffin has risen well and is golden brown in colour and firm to the touch. Take out of the oven and set aside to cool for a few moments before lifting the muffins out to cool a little more on a wire rack.

Serve warm with coffee.