TRIPLE BERRY MUFFINS
Triple Berry Muffins - Dip In Kitchen
Recipe by
Dipna Anand
Dipna Anand
Makes 12-14 cupcakes
Recipe:
220g softened butter, salted
220g caster sugar
4 eggs
160g self-raising flour
60g medium with multigrain Elephant Flour
1 tsp cinnamon powder
½ tsp baking powder
70g strawberries, diced, small
50g blackberries, chopped
50g blueberries, chopped
Garnish suggestion: Icing sugar
Method:
1. Pre-heat the oven to 180°C/160°C fan/gas 4.
2. Line a muffin tin with the paper muffin cases.
3. Beat the butter and sugar for the muffins until pale and fluffy.
4. Crack the eggs in a separate bowl and add gradually to the butter and sugar mixture to avoid curdling. Combine well.
5. Fold in the self-raising flour, medium with multigrain flour and cinnamon.
6. Add the strawberries, blackberries and blueberries to the bowl and mix well.
7. Spoon a tablespoon of filling into a muffin case and bake the muffins for 25 minutes until cooked through.
8. Once cooked, leave to cool for about 30 minutes.
9. Once cool, dust the muffins with icing sugar and enjoy.
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