MICHAEL’S VERY BERRY MUFFINS

Recipe by Michael Johnson

PREP 10 MINS | COOK 30 MINS

INGREDIENTS:

2 1/2 Cups Self Raising Flour 1 Tsp baking powder

1 Cup caster sugar

1/2 Cup rice bran oil

1 egg

1/2 Cup Milk

1 Tsp pure vanilla bean paste 250 - 300g Berries Frozen Regular sugar for covering tops

DIRECTIONS

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.