These have surprisingly little butter and sugar in them, making them a reasonably healthy version of shop-bought muffins. Obviously, you could add other fruit or chocolate chips, but if you pack them full of fruit they are a reasonable breakfast or snack. I made the mix the night before (which took about 8mins) and then baked the muffins in the morning (12mins) so they were warm for breakfast… I recommend doing the same!
Makes 12 muffins
120g self-raising flour
4 dessert spoons brown sugar
About 75g butter
2 dessert spoons milk
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla essence
Double handful frozen berries/fruit of your choice
Cream the butter and sugar together until combined, then beat in flour, beaten eggs, milk and baking powder until you have a fairly wet batter. Add a splash more milk if it feels dry/claggy. Leave in the fridge overnight. Leave berries out to defrost if using frozen ones.
Do not be alarmed next morning when you remove the bowl from the fridge and appear to have made concrete – it’s supposed to look like that. Heat the oven to 200 degrees and pop muffin/cupcake cases in a muffin tin. I used a very shallow cupcake tin because that’s all we have, and they were fine.
Scrape about 1 dessert spoon of mix into the cases, then spread the mix out into a roughly even layer. Dot the muffins with about half of the berries. Top the cases up with the remain mixture and then push more berries into the tops. I used a punnet of frozen mixed berries and picked out cherries, black currents and blueberries for mine, but any juicy fruit would work.
Bake for 10-12mins until golden brown and slightly crisp on top, puffed up and developing cracks. Put a sharp knife into the middle and if it comes out without any raw batter then they’re done – if necessary pop them in the oven for another 2-3mins.