MICHAEL’S VERY BERRY MUFFINS
Recipe by Michael Johnson
PREP 10 MINS | COOK 30 MINS
2 1/2 Cups Self Raising Flour 1 Tsp baking powder
1 Cup caster sugar
1/2 Cup rice bran oil
1/2 Cup Milk
1 Tsp pure vanilla bean paste 250 - 300g Berries Frozen Regular sugar for covering tops
Preheat oven to 180 C
Sift all dry ingredients into one bowl - make this the master bowl.
Place all wet ingredients into a separate bowl and mix to combine.
Pour wet mix into dry mix and stir until just combined. Add your berries and mix through.
Use paper muffin liners and spoon 1/2 cup of the mixture into each one.
Sprinkle sugar on top to cover well.
Bake for 30 minutes or until a toothpick comes out clean.
Leave in tin for a minute or 2 and then remove muffins to a wire rack to cool.
This should make 12 muffins but hey 11 slightly larger ones will work too !
NOTES: Using an ice-cream scoop can help with spooning mixture into patty cases.
Use fresh or frozen berries and there is no need to defrost berries before using.
A good covering of sugar on top is what gives the muffin tops that crispy finish and awesome taste we all love, so don’t be stingy.