Makes 18 small muffins or 9 large
Ingredients
2 medium free range eggs
125ml vegetable oil
250ml semi milk
250g golden caster sugar
400g self raising flour
1/2 tsp salt
125g fresh blueberries and raspberries (you can also use frozen but done let them thaw, use frozen)
Heat oven to 180C
In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
Add the vegetable oil and milk, beat until just combined then add the sugar and whisk until you have a smooth batter.
Sift in the flour and salt, then mix until smooth. Be careful not to over-mix the batter, a few lumps are good as you don’t want to make the muffin tough.
Add in the berries and stir the mixture to fully distribute the fruit
Fill the muffin tray just beneath the rim of the tray and bake for 20-25 minutes
Products used:
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Smart Space Seven-Piece Stacking Non-Stick Baking & Roasting Set
MasterClass Smart Space Stainless Steel Handheld Cooking Whisk
