These muffins are filled with mulberries which are in season at the moment and freshly picked from the garden but any other berry would work well or, if there are no berries available, I pop some apricot jam in the centre. They are perfectly good plain as well.
400 ml flour
10 ml baking powder
2 ml salt
1 ml ground cinnamon
pinch ground nutmeg
125 ml sugar
1 extra-large egg
180 ml milk
80 ml oil
50 g pecan nuts, coarsely chopped (optional)
250 ml mulberries or other berries
Preheat the oven to 200 C. Grease a muffin tin with 12 hollows.
Beat together the egg, milk and oil and set aside. Sift the flour, baking powder, salt, cinnamon and nutmeg together, add the sugar, nuts and berries and mix. Add the egg mixture to the dry mixture and fold in with a metal spoon only until the flour is moistened. Do not overmix or you will have heavy muffins.
Fill each muffin hollow three quarters full with the mixture. Sprinkle a little sugar on top to give them a bit of a crunch if you wish.
Bake for about 20 minutes
Makes 10 – 12