This recipe for Mixed Berry Muffins is quick and easy. Perfect for morning tea, these are a welcome addition to my kid’s lunchboxes. They not only look good but taste great and freeze beautifully. Enjoy!
Mixed Berry Muffins …
Author: Mrs Organised
Serves: 18
Ingredients …
- 1 ¼ cups milk
- 1 ¼ tablespoons white vinegar
- 2 ½ cups self-raising flour
- 1 cup caster sugar
- ½ cup cold butter, chopped
- 1 teaspoon vanilla extract
- 1 ½ cup frozen mixed berries (I used raspberries, strawberries and blueberries but other berries can be easily substituted)
Method …
- Preheat oven to 180C (fan-forced oven) and spray muffin trays with cooking spray.
- Place milk in a jug, add vinegar and stir. This will cause the milk to curdle which is the desired result. Set aside.
- Place self-raising flour and caster sugar in a large mixing bowl. Add butter and rub in gently with your fingertips until mixture is crumbly and even.
- Add milk mixture and vanilla extract to dry ingredients and mix gently. Be careful not to overmix, the mixture should be lumpy.
- Add berries and fold through the mixture very gently.
- Distribute mixture evenly between 18 muffin holes.
- Bake for approximately 17 – 18 minutes. Once cooked, remove from oven and allow muffins to stand in the trays for approximately 5 minutes. Remove from pan and place on a wire rack to cool. If needed, use a bread and butter knife to gently ease the edges of the muffins away from the side of the muffin tray to remove easily.
- Once cooled, these muffins are suitable to freeze.
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